Name: Roast pork and pears with cranberry and balsamic relish
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 1
Ingredients: 36.40 gm olive oil; 1.8kg Pork Shoulder Boneless Roast; 9.60 gm sea salt flakes; 1 tablespon fennel seeds, lightly crushed; 1kg Red Royale Potatoes, halved; 6 small corella pears, halved; 10g butter; 1 red onion, thinly sliced; 65g dried cranberry; 32.00 gm brown sugar; 40.00 ml balsamic vinegar; 1 cinnamon stick or quill; Steamed greens, to serve; Baby rocket leaves, to serve

Roast pork and pears with cranberry and balsamic relish

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Prep Time:
15 minutes

Cook Time:
120 minutes

Total Time:
135 minutes

Delicious pork roast with pear cranberry balsamic relish. Perfect for a satisfying family meal with veggies.

Ingredients:

36.40 gm olive oil
1.8kg Pork Shoulder Boneless Roast
9.60 gm sea salt flakes
1 tablespon fennel seeds, lightly crushed
1kg Red Royale Potatoes, halved
6 small corella pears, halved
10g butter
1 red onion, thinly sliced
65g dried cranberry
32.00 gm brown sugar
40.00 ml balsamic vinegar
1 cinnamon stick or quill
Steamed greens, to serve
Baby rocket leaves, to serve

Instructions:

Preheat the oven to 240C. Drizzle oil over a large roasting pan. Lay the pork, rind-side up, in the pan. Pat the rind dry and rub with the remaining oil. Season with salt and fennel seeds, rubbing over the rind. Roast for 30 minutes.
Lower the oven temperature to 180C. Roast everything for an additional 30 minutes. Include the potato in the pan and drizzle some pan juices over it. Roast for another 15 minutes. Finally, place the pear in the pan and spoon some pan juices on top. Roast for 45 minutes or until the pork is cooked through and the potato and pear are tender.
In a saucepan, melt butter over medium heat. Sauté onion until softened, about 3-4 minutes. Add cranberries, sugar, vinegar, cinnamon, and 2 tablespoons of water. Stir until sugar is dissolved. Bring to a boil, then simmer on low, uncovered, for 10 minutes or until thickened. Transfer to a bowl.
Place the sliced pork elegantly on a grand serving platter. Serve alongside the scrumptious mix of potatoes, pears, cranberries, steamed greens, and arugula.

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