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Roast pork with pear puree & cider gravy
Roast pork with pear puree & cider gravy
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Prep Time:
25 minutes
Cook Time:
105 minutes
Total Time:
130 minutes
Impress your guests this Christmas with perfectly crispy golden pork and irresistible crackling.
Ingredients:
  • 125.00 ml chopped fresh continental parsley
  • 40.00 ml chopped fresh rosemary
  • 4 garlic cloves, finely chopped
  • 36.40 gm olive oil
  • 2(1.5kg each) Boneless Pork Loin Roast, string removed
  • 18.20 gm olive oil, extra
  • 9.60 gm sea salt flakes
  • 15g butter
  • 1 tsp fennel seeds
  • 5 (about 1kg) Packham pears, peeled, cored, coarsely chopped
  • 185ml (3/4 cup) pear cider or apple cider
  • 40g (1/4 cup) plain flour
  • 375ml (1 1/2 cups) chicken style liquid stock
  • 250ml (1 cup) pear cider or apple cider
Instructions:
  • Preheat the oven to 230°C. In a bowl, mix together parsley, rosemary, garlic, and oil. Lay the pork on a clean surface, rind-side up. Score the rind crossways with a small sharp knife at 2cm intervals, and then turn the pork over. Make a horizontal slit in the thick end without cutting all the way through.
  • Butterfly the pork to create a flat surface. Spread the parsley mixture evenly down the center of the pork. Roll the pork tightly from the thick end to seal in the filling. Secure the pork by tying it with unwaxed white kitchen string at 2cm intervals.
  • In a large roasting pan, position the pork rind-side up. Drizzle with extra oil and massage the sea salt into the cuts. Roast at 220°C for 35 minutes until the rind crackles. Lower the oven temperature to 200°C and continue roasting for another 45 minutes until the pork is fully cooked. Move the pork to a serving platter, tent loosely with foil, and let it rest for 10 minutes before serving.
  • In a saucepan over medium heat, melt butter. Add fennel seeds and pear, coating them well. Lower the heat, pour in the cider, and simmer for 20 minutes until the pear is very soft. Puree the mixture using a stick blender until smooth. Season with salt, cover, and set aside for later use.
  • For the cider gravy, separate the pan juices from the pork in a jug and let the fat settle on top. Return a quarter cup (60ml) of the fat back to the roasting pan over medium-high heat. Stir in the flour for about 1 minute until it bubbles. Take it off the heat, then slowly whisk in the stock and cider. Return the pan to medium-high heat and scrape off any browned bits with a wooden spoon until it boils. Finally, add the reserved juices, boil and stir for 8-10 minutes until thickened. Serve in a jug.
  • Serve the pork on a platter accompanied by the pear puree and cider gravy.

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