Name: Herbed roast pork with rhubarb & pear relish
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 1
Ingredients: 2kg boned rolled loin of pork, string removed; 20.00 ml chopped fresh sage; 20.00 ml chopped fresh rosemary; 23.00 gm olive oil; 9.60 gm salt; 4 pears, peeled, cored, chopped; 40.00 gm caster sugar; 20.00 gm water; 6 rhubarb stems, trimmed, cut into 1cm-thick slices; 20.00 ml white balsamic vinegar; 1 tsp finely grated fresh ginger

Herbed roast pork with rhubarb & pear relish

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Prep Time:
30 minutes

Cook Time:
90 minutes

Total Time:
120 minutes

Elevate pork with tangy rhubarb and sweet pear relish for a delicious twist.

Ingredients:

2kg boned rolled loin of pork, string removed
20.00 ml chopped fresh sage
20.00 ml chopped fresh rosemary
23.00 gm olive oil
9.60 gm salt
4 pears, peeled, cored, chopped
20.00 gm water
6 rhubarb stems, trimmed, cut into 1cm-thick slices
20.00 ml white balsamic vinegar
1 tsp finely grated fresh ginger

Instructions:

For the rhubarb & pear relish, in a medium saucepan over medium heat, mix the pear, sugar, and water. Cover and cook for 5 minutes until the pear is just tender, stirring occasionally. Add the rhubarb, vinegar, and ginger. Cover and bring to a boil over medium-high heat. Uncover and cook for another 5 minutes until the rhubarb is soft and the liquid is absorbed. Transfer to a bowl and let it cool.
1. Preheat the oven to 230°C. 2. Score the pork rind crossways at 2cm intervals, then flip the pork over. 3. Sprinkle sage and rosemary down the center of the pork, season with salt and pepper. 4. Roll up the pork to enclose the filling. 5. Use unwaxed kitchen string to tie the pork at 3cm intervals.
Prepare the roasting pan by lightly coating it with 1 teaspoon of oil. Position the pork in the pan with the rind facing up. Pour the rest of the oil over the pork, then season with salt. Massage the salt into the rind. Roast in the oven for 20 minutes, then lower the temperature to 200°C and continue roasting for about 1 hour until the pork is fully cooked.
Place the pork on a serving platter and loosely cover it with foil. Let it rest for 15 minutes before carving. Serve alongside the rhubarb & pear relish.

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