Roast pork with pears, perry & new potatoes
- 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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