Name: Roast pork with pears, apples and parsnips
Cook time: 100 min
Total time: 100 min
Yield: 8
Ingredients: 3 clove garlic, crushed; 2 tablespoon chopped fresh rosemary; 2 tablespoon chopped fresh sage; 1/4 cup (60ml) olive oil; 2 kilogram piece boneless pork loin (not rolled); 2 tablespoon salt; 2 parsnips (360g), peeled, quartered lengthways; 2 firm pears (660g), quartered, cored; 2 red apples (400g), quartered, cored; 4 clove garlic, unpeeled, extra; 1/4 cup (55g) firmly packed brown sugar

Ingredients

3 clove garlic, crushed

2 tablespoon chopped fresh rosemary

2 tablespoon chopped fresh sage

1/4 cup (60ml) olive oil

2 kilogram piece boneless pork loin (not rolled)

2 tablespoon salt

2 parsnips (360g), peeled, quartered lengthways

2 firm pears (660g), quartered, cored

2 red apples (400g), quartered, cored

4 clove garlic, unpeeled, extra

1/4 cup (55g) firmly packed brown sugar

Method

1.Preheat oven to 240°C/220°C fan-forced.

2.Combine crushed garlic, rosemary, sage and 1 tablespoon of the oil; rub pork flesh (not rind) with garlic mixture. Place pork on oiled wire rack in large baking dish. Rub scored rind with salt.

3.In separate medium baking dish, combine parsnips, pears, apples, extra garlic, sugar and remaining oil.

4.Roast pork and pear mixture, uncovered, 25 minutes or until pork rind blisters. Reduce oven temperature to 180°C/160°C fan-forced; roast pork and pear mixture, uncovered, for further 45 minutes or until cooked through. Turn or shake pear mixture occasionally during cooking and remove apples when tender.

5.Remove pork and pear mixture from oven. Cover dishes with foil; stand pork for about 15 minutes before slicing.

6.Skim fat from pork pan juices; serve juices with pork and pear mixture.

Ask your butcher to score the rind, 1cm apart, across the pork in the same direction as you will slice, to make carving easier.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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