Roast pork with pears, perry & new potatoes

Roast pork with pears, perry & new potatoes

This easy family roast dinner has a wonderful mix of textures, from crunchy crackling to deliciously soft pears.

By , 21 September 2015
Roast pork with pears, perry & new potatoes
  • Ready in: 310 mins
  • Serves: 8
  • Price: £1.22 per serving
Nutritional Info
Each 500g serving contains
  • Fat 19
  • Sat Fat 6
  • Sugar 9.5
  • Salt 1
  • Cals 535
of your reference intake.
Typical energy values per 100g: 448kJ/107kcal.
  • 3 tbsp olive oil
  • 2 tsp fresh thyme leaves
  • 1 clove garlic, crushed
  • 2kg boneless pork leg joint
  • 1 large onion, thickly sliced
  • 1/2 tsp sea salt
  • 1kg baby new potatoes, halved
  • 3 firm pears, quartered
  • 300ml perry (pear cider)
  • 1 tbsp cornflour, mixed with 3 tbsp of cold water
  • Pre-heat the oven to 210C/190C Fan/Gas 6.

  • In a small bowl, mix 1 tbsp of the oil, 1 tsp of the thyme and the garlic to make a paste. Rub on the underside of the pork and set aside.

  • Spread the onion slices over the middle of a large roasting tray to act as a trivet. Top with the pork joint, skin side up, and rub the skin with the sea salt.

  • Cook for 20 minutes before reducing the heat to 160C/140C Fan/Gas 3. Cook for a further 1 hour 30 minutes. Remove from the oven.

  • Toss the baby new potatoes, pear quarters and remaining thyme in the rest of the oil, and arrange around the pork. Return to the oven for a further 40-50 minutes until the potatoes are cooked and the pears are starting to turn golden.

  • Remove the meat, pears and potatoes from the pan and set aside, keeping them somewhere warm.

  • To make the gravy, tip any fat out of the roasting tin and place the tin on the hob over a medium heat. Add the perry and bring to the boil, scraping any sticky bits off the bottom of the pan and mashing the onion slices with a wooden spoon. Add the cornflour mixture, stir and allow to reduce slightly before straining the gravy through a sieve to serve with the pork.

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