Recipes
Maple-glazed pork loin with roasted apples and pears
Caramelised fruit, plus sparkling perry and maple syrup add a sticky sweetness to sage-garnished pork
Caramelised fruit, plus sparkling perry and maple syrup add a sticky sweetness to sage-garnished pork
Cook: 1 Hour 40 Mins
Serves: 8
Price: £1.35 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
Med
15%
15%
Sugars
16.5g
16.5g
High
18%
18%
Salt
0.84g
0.84g
Med
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 apples, halved
3 pears, halved and cored
Method
1
Preheat the oven to 180C/160C Fan/Gas 4. Put the pork joint inalarge roasting dish.
2
Chop 2 of the sage sprigs. Put in a bowl with the perry, maple syrup, oil, mustard and orange zest and mix to combine. Spoon over the joint and cover with foil.
3
Put the pork in the oven and roast for 1 hr 30 mins, basting every 20 mins with the pan juices and adding a splash more of the perry if the meat is 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 joint from the oven and cover loosely with foil. Set aside to rest for 20 mins, then carve and serve with the roasted apples and pears, with the pan juices spooned over.