Roast pork with pear sauce
You know pork's good with apple sauce, but have you tried it with pears? The sauce is also good with game or duck
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 mins
Cook 1 hr 50 mins
Sauce can be frozen
- 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.
- 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, sugar 15g, salt 0.76 g
Recipe from Good Food magazine, November 2008.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/8082/
Your binder
Your binder
Here are three other great reasons to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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
Buy ingredients
Search Good Food
2
ratings
Get the free BBC Good Food app
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 mins
Cook 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, sugar 15g, salt 0.76 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
22 December 2008
Levinia Heks commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
22 December 2008
Levinia Heks rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
10 August 2011
zhagan rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.