Recipes
Recipes

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

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

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(24 votes)
Cooking Time

Cook: 2 Hours 55 Mins

Cooking Time

Serves: 8

Cooking Time

Price: £1.22 per serving

Nutritional Information

Each 500g serving contains

Energy
2240kj
535kcal
27%
Fat
19.0g
Med
27%
Saturates
6.0g
Med
30%
Sugars
9.5g
Med
11%
Salt
1.00g
Med
17%
of your reference intake.
Typical energy values per 100g:
448kJ/107kcal

Ingredients

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

Method

1
Pre-heat the oven to 210C/190C Fan/Gas 6.
2
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.
3
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.
4
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.
5
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.
6
Remove the meat, pears and potatoes from the pan and set aside, keeping them somewhere warm.
7
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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