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Method
Step 1
Preheat oven to 240°C. Line a roasting pan with baking paper. Combine the olive oil, thyme, orange rind and half the garlic in a small bowl. Season. Rub all over the flesh of the pork, avoiding the rind. Place the pork, rind-side up, in the lined pan. Pat rind dry with paper towel. Use a small sharp knife to score rind at 5mm intervals. Rub salt into the rind. Roast for 40-45 mins or until rind crackles. Reduce oven to 160°C. Roast for a further 1¼-1½ hours or until pork is tender. Cover with foil and set aside for 15 mins to rest.
Step 2
Meanwhile, line 2 baking trays with baking paper. Arrange pear wedges over 1 lined tray. Drizzle with 1 tbs extra virgin olive oil and season. Roast for 20-25 mins or until pear is golden brown and tender. Cool slightly.
Step 3
While the pear is cooking, arrange the pancetta over the remaining lined tray. Bake for 3-4 mins or until golden brown and crisp. Set aside to cool.
Step 4
Combine the orange juice, vinegar, remaining garlic and remaining extra virgin olive oil in a small bowl. Season. Combine pear, pancetta, rocket, fennel, almond and extra pear in a large bowl. Drizzle with dressing. Toss to combine.
Step 5
Transfer the pork to a serving platter with the salad. Season to serve.
Serve with... thyme sprigs and orange zest
Tick all the boxes with this flavour-packed meal. Think crispy pork, fresh rocket and juicy roast pear, brought together by a zesty dressing.
Method
Step 1
Preheat oven to 240°C. Line a roasting pan with baking paper. Combine the olive oil, thyme, orange rind and half the garlic in a small bowl. Season. Rub all over the flesh of the pork, avoiding the rind. Place the pork, rind-side up, in the lined pan. Pat rind dry with paper towel. Use a small sharp knife to score rind at 5mm intervals. Rub salt into the rind. Roast for 40-45 mins or until rind crackles. Reduce oven to 160°C. Roast for a further 1¼-1½ hours or until pork is tender. Cover with foil and set aside for 15 mins to rest.
Step 2
Meanwhile, line 2 baking trays with baking paper. Arrange pear wedges over 1 lined tray. Drizzle with 1 tbs extra virgin olive oil and season. Roast for 20-25 mins or until pear is golden brown and tender. Cool slightly.
Step 3
While the pear is cooking, arrange the pancetta over the remaining lined tray. Bake for 3-4 mins or until golden brown and crisp. Set aside to cool.
Step 4
Combine the orange juice, vinegar, remaining garlic and remaining extra virgin olive oil in a small bowl. Season. Combine pear, pancetta, rocket, fennel, almond and extra pear in a large bowl. Drizzle with dressing. Toss to combine.
Step 5
Transfer the pork to a serving platter with the salad. Season to serve.
Serve with... thyme sprigs and orange zest
