Name: Roast pork with pears
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 1.00 yellow pepper; 2.00 pears; 30.00 ml lemon juice; 30.00 ml fresh ginger freshly grated; 30.00 g butter; 600.00 ml stock vegetable; 20.00 ml cornflour; 5.00 ml soy sauce; 0.00 sea salt and freshly ground black pepper; 1.00 kg pork loin trimmed like a rack; 45.00 ml sesame oil or olive oil; 30.00 ml sea salt; 4.00 parsnips; 1.00 red pepper

Recipe Disclaimer

Tap for method

Ingredients (14)

1.00	yellow pepper
2.00	pears
30.00 ml	lemon juice
30.00 ml	fresh ginger — freshly grated
30.00 g	butter

GRAVY

600.00 ml	stock — vegetable
20.00 ml	cornflour
5.00 ml	soy sauce
0.00	sea salt and freshly ground black pepper
1.00 kg	pork loin — trimmed like a rack
45.00 ml	sesame oil — or olive oil
30.00 ml	sea salt
4.00	parsnips
1.00	red pepper

Tap for ingredients

Method:

Score the pork rind with a sharp knife and dry with kitchen paper. Rub 25 ml oil all over the joint and then rub in the salt.

Place on a rack in a roasting pan and roast in a preheated oven at 200 ¦C for 30 minutes.

Halve the parsnips lengthways and cut into chunks. Parboil in a little water until just starting to soften.

Remove the roast from the oven and pour the remaining 20 ml oil into the roasting pan. Add the parsnips and peppers, return to the oven and roast for a further 50 to 60 minutes.

Meanwhile, cut the pears in half and remove the core with a teaspoon. Brush with lemon juice and sprinkle grated ginger over the outside.
Heat the butter in a frying pan, add the pears and cook for 3 minutes.
Turn them over, cover and cook gently for 10 to 15 minutes.

When the roast is done, remove it from the oven and use the pan juices to make a gravy.
Add vegetable stock and cornflour and simmer, stirring continuously, until thickened.
Add soy sauce and salt and pepper to taste.