Lemon and or­ange pork

Pilbara News - - Lifestyle -

Prepa­ra­tion 15 min­utes Cook­ing 1½-2 hours Serves 6


1.5kg pork leg roast 4 cloves garlic, quar­tered 1 cup honey 1⁄2 cup freshly squeezed lemon juice 1⁄2 cup freshly squeezed or­ange juice Freshly ground black pep­per to taste 2 red onions, thickly sliced 1 or­ange, peeled, seg­mented 1 lemon, peeled, seg­mented 2 sprigs rose­mary


Make slits in the pork leg roast. In­sert the garlic quar­ters. Place the pork in a bak­ing pan. Com­bine honey and citrus juices. Brush the roast with the mix­ture. Sprin­kle with pep­per. Place pork in the oven. Cook at 180C for about 45 min­utes. Baste oc­ca­sion­ally with the citrus mari­nade. Add onion slices, citrus seg­ments and rose­mary sprigs to pan. Cook for a fur­ther 45-50 min­utes or un­til roast is ten­der, bast­ing oc­ca­sion­ally. Serve sliced with citrus seg­ments and onion. Ac­com­pany with golden roasted potatoes and steamed green beans. Serve with ap­ple sauce.

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