Fresh
Breakfast
Pork loin with
roasted pears
Lunch
-
Pick of the Week
W
Dinner
Pork Sirloin Roast
Boneless, Strung, Skin On
Product of New Zealand
Serves:
6
Ingredients
2 kg rolled pork loin,
rind scored
1 tbsp sea salt flakes
1½ tbsp olive oil
2 tbsp plain flour
1 cup apple cider
Crisp roasted potatoes,
to serve
Fennel Rub
3 tsp fennel seeds
½ cup sage leaves
4 cloves garlic, chopped
2 tbsp lemon zest
1 tbsp olive oil
Roasted Pears
3 firm Beurre Bosc pears,
quartered
O
750g fennel, trimmed and
cut into 1cm slices
2 red onions, sliced into thick
wedges
½ cup lemon juice
134 cups chicken stock
1/4 cup sage leaves
Desserts
Prep time:
Cooking time: 2 hours 30 mins
Pantry
PROUD PARTNER
(m)
MasterChef
NEW ZEALAND
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SUPER
SAVER
16⁹9
EXPERT VERIFIC
PIGCARE
BORN & RAISED IN
NEW ZEALAND
www.PIGCARE.COM
100%
NZ
Method
1. To make fennel rub, place all ingredients in a
food processor and mix well. Or place seeds,
sage, garlic and lemon in a mortar and grind with
a pestle. Stir in oil. Season with salt and pepper.
Reserve 1 tablespoon for the roasted pears.
Rub the remainder all over the flesh of the pork.
Avoid getting it on the rind as this will affect the
crackling. Roll and truss pork with kitchen string.
2. Combine ½ tablespoon oil and salt in a bowl.
Rub over rind. Place pork on a roasting rack in a
roasting pan. Roast pork at 240°C for 30 minutes
or until rind has crackled. Reduce temperature
to 180°C. Cook for a further 50 minutes to 1 hour
or until pork juices run clear. Remove pork to a
platter. Rest, uncovered, for 25 minutes.
3. Meanwhile, combine pears, fennel and onions with
the rub and 1 tablespoon oil. Season with salt and
pepper. Pour over lemon juice and ¼ cup stock.
Sprinkle over sage leaves. Cover with foil. Roast in
180°C oven for 45 minutes. Remove foil. Roast for
another 25 minutes or until golden and tender.
4. To make gravy, drain excess oil from the pan
used for the pork and place the roasting pan on
a medium heat on hob. Sprinkle in flour. Cook,
stirring for 1 minute. Add cider, whisk until
smooth. Add remaining stock. Reduce heat and
cook, stirring, until thickened. Season to taste.
5. Serve the pork loin with roasted fennel and pear,
gravy and potatoes.