Roast pork with pear sauce

Recipe uploaded by

Barney Desmazery

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Recipe by Barney Desmazery

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1. Heat oven to 240C/fan 220C/gas 9. Dry the skin of the pork with kitchen paper, then rub with the oil and season generously with sea salt. Sit the pork in a roasting tin, then roast for 20 mins. Reduce the heat to 190C/fan 170C/gas 5 and continue to roast the pork for 1 hr 20 mins until cooked and skin has turned to crisp crackling. If the skin isn't crisp enough, turn the oven back up to 240C/fan 220C/gas 9 for a further 10 mins.
2. While the pork is roasting, make the pear sauce. Heat the butter in a saucepan and sizzle the pear chunks and fennel seeds together until they start to brown. Add the perry or cider and sugar. Bubble everything down until the perry is reduced and has become sticky and caramelised, and the pear is tender and starting to collapse. If the pears don't break down, use a potato masher to mash into a rough purée. Serve the sauce in a bowl alongside the pork with your favourite side dishes.

PER SERVING

553 kcalories, protein 46g, carbohydrate 16g, fat 34 g, saturated fat 13g, fibre 0g, salt 0.76 g

Latest comments and suggestions

• Levinia Heks

  22 December 2008

  Levinia Heks commented on this recipe

  I made this on Saturday - my pork crackling rocked! Regarding the pear sauce - mine did not come out looking like the picture as I put the fennel seeds in as they came. Don't know if I was supposed to crush them first. Also, the recipe mentions castor sugar but doesn't say when it needs to be added.

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• Levinia Heks

  22 December 2008

  Levinia Heks rated this recipe

  

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Ingredients

• 2kg loin of pork , on the bone
• 2 tbsp sunflower oil

FOR THE SAUCE

• 25g butter
• 4 ripe pears , peeled, cored and chopped into chunks
• 1 tbsp fennel seeds
• 150ml perry or dry cider
• 2 tbsp golden caster sugar

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 20 mins

Cook min 1 hr 50 mins

Sauce can be frozen

Ingredients

• 2kg loin of pork , on the bone
• 2 tbsp sunflower oil

FOR THE SAUCE

• 25g butter
• 4 ripe pears , peeled, cored and chopped into chunks
• 1 tbsp fennel seeds
• 150ml perry or dry cider
• 2 tbsp golden caster sugar

PER SERVING

553 kcalories, protein 46g, carbohydrate 16g, fat 34 g, saturated fat 13g, fibre 0g, salt 0.76 g

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