Sunday Territorian


- – Michelle Southan & Matt Preston


• 2kg boned, trussed rolled pork loin, scored

• 2 tbsp olive oil

• 2 tbsp sea salt flakes

• 1 tbsp Dijon mustard

• 1 tbsp apple cider vinegar

• 1 tbsp maple syrup

• 8 (about 100g each) baby pears, halved

• 2 small red onions, cut into quarters

• 6 fresh sage sprigs

• Spicy pineapple ketchup, to serve


1 Preheat oven to 230C/210C fan forced. Place the pork, rind-side up, in a large roasting pan. Pat the rind dry with paper towel. Drizzle over half the oil then rub the salt into the cuts. Roast for 35 minutes or until the rind crackles.

2 Reduce the oven to 200C/180C fan forced. Roast the pork for a further 30 minutes.

3 Combine the mustard, vinegar, maple syrup and remaining oil in large bowl. Add the pear and toss to coat. Season well.

4 Arrange the onion and pear, cut-side up, around the pork. Top with the sage sprigs. Roast for a further 40 minutes or until the pork is cooked through and the pear is tender. Transfer the pork, pear and onion to a serving platter. Cover loosely with foil and set aside for 10 minutes to rest. Serve with pineapple ketchup.

 ?? ??

Newspapers in English

Newspapers from Australia