Recipes
Maple-roasted pork loin with apples and pears
Roasted fruit plus a maple syrup and sparkling perry glaze add a wonderful sticky sweetness to this sage-garnished pork
Roasted fruit plus a maple syrup and sparkling perry glaze add a wonderful sticky sweetness to this sage-garnished pork
(14 votes)
Cook: 1 Hour 40 Mins
Serves: 8
Price: £1.26 per serving
Nutritional Information
Each 324g serving contains
Energy
1439kj
343kcal
1439kj
343kcal
17%
Fat
11.3g
11.3g
Med
16%
16%
Saturates
2.9g
2.9g
Low
15%
15%
Sugars
16.5g
16.5g
Med
18%
18%
Salt
0.84g
0.84g
Low
14%
14%
of your reference intake.
Typical energy values per 100g:
444kj/106kcal
Typical energy values per 100g:
444kj/106kcal
Ingredients
Butcher's Selection Pork Boneless & Rindless Loin Joint (typically 1.5kg)
3 sprigs fresh sage
100ml sparkling perry
3tbsp maple syrup
2tbsp rapeseed oil
4tbsp Dijon mustard
Zest 1 orange
3 pears, halved and cored
3 apples, halved
Method
1
Preheat the oven to 180C/ 160C Fan/Gas 4. Put the pork in a roasting dish.
2
Chop 2 of the sage sprigs. Put in a bowl with the perry, syrup, oil, mustard and orange zest and mix to combine. Spoon over the joint and cover with foil.
3
Roast for 1 hr 30 mins, basting every 20 mins with the pan juices, adding a splash more perry if starting to dry out. Remove the foil in the final 40 mins, add the apple and pear halves, scatter over the reserved sage leaves and spoon over some of the pan juices.
4
Remove the pork from the oven and cover with foil. Rest for 20 mins, then carve and serve with the roasted apples and pears, with the pan juices spooned over.