Roast loin of pork with caramelised chilli pears

Recipe from: 4/1/2000 12:00:00 AM
Ingredients 17
Servings 6
Time 45 min + standing ti

Ingredients

  • 5
    ml
    vinegar
  • 5
    ml
    oil
  • 15
    ml
    salt
  • 1
    kg
    boned rolled loin of pork with crackling
  • 30
    ml
    coriander seeds lightly crushed
  • 150
    ml
    red wine
  • 1
    onion, peeled and chopped
  • GRAVY
  • 15
    ml
    balsamic vinegar
  • 150
    ml
    red wine
  • 30
    ml
    flour
  • 5
    ml
    honey
  • 300
    ml
    vegetable or chicken stock
  • CARAMELISED CHILLI PEARS
  • 25
    g
    butter
  • 30
    ml
    sugar
  • 3
    preserved chilli pears (see recipe)
 

Method

2 hours 20 min
 
Rub vinegar, oil and salt over pork fat. Place coriander seeds, wine and onion in a shallow dish and season with black pepper. Place pork on top, making sure wine mixture does not touch the fat. Leave to stand for an hour. Place pork in a greased roasting tin (reserving wine mixture for gravy) and roast in a preheated oven at 230 ºC for 20 minutes. Reduce temperature to 180 ºC and roast for 90 minutes. Remove crackling and return to oven on a separate ovenproof dish. Return pork to oven for 15 minutes to brown top. Remove pork from oven and transfer to a plate. Cover with foil and leave to rest for 10 minutes. Leave crackling in oven to crisp. Place roasting tin on the stove. Add balsamic vinegar and cook over low heat. Stir to loosen caramelised meat juices from tin. Add wine and reserved wine mixture. Boil for 3-5 minutes until juices have reduced by half. Sprinkle over flour while stirring. Add honey, stock and seasoning to taste. Boil for 5 minutes until thick. Strain into a gravy jug. To make caramelised pears, melt butter in pan, add sugar and stir to dissolve. Quarter chilli pears and fry for 5 minutes. Arrange pears around pork. Cut crackling into strips and place next to pork with vegetables of your choice. Garnish with rosemary sprigs. Serves 6.
 

Read more on: pork
 

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