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Pork roasted with quinces, honey and red wine
Pork roasted with quinces, honey and red wine
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Prep Time:
45 minutes
Cook Time:
165 minutes
Total Time:
210 minutes
Impress Dad this Father's Day with a delicious roast meal.
Ingredients:
  • 2.25kg boneless leg of pork
  • 4.60 gm olive oil
  • 3.60 gm sea salt
  • 3 (about 1.2kg) quinces, washed, quartered, peeled
  • 80ml honey
  • 3 fresh bay leaves
  • 400ml dry red wine
  • 8 medium (about 1.2kg) parsnips, peeled, trimmed, halved lengthways
  • Sauteed spinach (optional), to serve
Instructions:
  • Preheat your oven to 200°C. Trim off any extra fat from the bottom of the pork while keeping the skin on. Score the pork rind with a sharp knife, then rub it with oil and sprinkle with salt.
  • Spread out quince in a large roasting pan. Heat honey, bay leaves, and wine in a saucepan over low heat until honey dissolves. Pour this fragrant mixture over the quince, add pork on top, and roast in the oven for 30 minutes. Lower the oven temperature to 180°C and continue cooking for another 30 minutes. Arrange parsnip around the pork in the pan and cook for an additional 60-70 minutes for medium-well pork. Once done, wrap the pork in foil and let it rest in a warm spot for 25 minutes before serving.
  • Preheat oven to 200°C. Roast quince and parsnip for 25 minutes until caramelized. Slice pork and plate with the roasted quince and parsnip. Drizzle with pan juices and serve with sautéed spinach, if desired.

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