Roast pork and pears with cranberry and balsamic relish
Dig into this flavoursome pork roast this weekend. Served with a homemade cranberry and balsamic relish, it’s a taste sensation.
- 2 tbs olive oil
- 1.8kg Coles Australian Pork Shoulder Boneless Roast
- 1 tbs sea salt flakes
- 1 tbs fennel seeds, lightly crushed
- 1kg Coles Red Royale Potatoes, halved
- 6 small corella pears, halved
- 10g butter
- 1 red onion, thinly sliced
- 1/2 cup (65g) dried cranberries
- 2 tbs brown sugar
- 2 tbs balsamic vinegar
- 1 cinnamon stick or quill
- Steamed greens, to serve
- Baby rocket leaves, to serve
Preheat oven to 240C. Drizzle half the oil over a large roasting pan. Place the pork, rind-side up, in the prepared pan. Pat rind dry with paper towel. Rub rind with the remaining oil. Sprinkle with the salt and fennel seeds and rub over the rind. Roast for 30 mins.
Reduce oven to 180C. Roast for a further 30 mins. Add the potato to the pan and spoon over some of the pan juices. Roast for 15 mins. Add the pear to pan and spoon over some of the pan juices. Roast for 45 mins or until pork is just cooked through and potato and pear are tender.
Meanwhile, heat butter in a medium saucepan over medium heat. Cook onion, stirring, for 3-4 mins or until onion softens. Add cranberries, sugar, vinegar, cinnamon and 2 tbs of water. Stir until sugar dissolves. Bring to the boil. Reduce heat to low and simmer, uncovered, stirring occasionally, for 10 mins or until mixture thickens. Transfer to a bowl.
Arrange pork on a large serving platter. Thinly slice. Serve with the potato, pear, cranberry mixture, steamed greens and rocket.