Roast pork with pears

Recipe from: 9/1/1997 12:00:00 AM

Ingredients 15
Servings 1
Minutes 30 minutes


Serving Change
  • 1
    yellow pepper
  • 2
  • 30
    lemon juice
  • 30
    freshly grated ginger
  • 30
  • Gravy
  • 600
    vegetable stock
  • 20
  • 5
    soy sauce
  • salt and freshly ground black pepper
  • 1
    pork loin, trimmed like a rack
  • 45
    sesame or olive oil
  • 30
    coarse salt
  • 4
    medium parsnips
  • 1
    red pepper


30 minutes
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.

Read more on: roast  |  pork  |  shallow-fry publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.