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Roast pork leg with caramelised pears and parsnips

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Switch up your go to pork recipe with this delicious Roast pork leg dish. Served with caramelised pears and parsnip, this dish makes for an impressive main.

  • Serves8
  • Cook time2 hour 15 minutes
  • Prep time15 minutes, (+ 10 mins resting time)
Roast pork leg with caramelised pears and parsnips


  • 2.5kg Coles Australian Pork Leg Roast, bone-in
  • 1 tsp olive oil
  • 2 tsp salt
  • 2 tbs finely chopped fresh rosemary
  • 4 large William Bartlett pears, quartered
  • 4 parsnips, peeled, quartered lengthways
  • 8 garlic cloves, unpeeled
  • 25g butter, melted
  • 1 tbs brown sugar
  • ½ cup (50g) Gravox Traditional Roast Gravy powder

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 220°C. Place a wire rack in a large roasting pan. Place the pork, rind-side up, in the pan. Pat the rind dry with paper towel. Brush rind with oil. Rub rind with salt and sprinkle with rosemary.
  2. Step 2

    Roast the pork for 15 mins. Reduce oven to 180°C. Roast for a further 2 hrs or until rind is crisp and pork is just cooked through.
  3. Step 3

    Meanwhile, place the pear, parsnip and garlic on a large baking tray. Add the melted butter and sugar and toss to combine. Season with salt and pepper. Roast for 40-45 mins or until pear and parsnip are golden and tender and garlic is soft.
  4. Step 4

    Transfer the pork to a plate and cover loosely with foil. Set aside for 10 mins to rest. Squeeze half the roasted garlic from cloves and finely chop. Mix the gravy with 2 cups boiling water, following packet directions. Stir in chopped garlic and season with salt and pepper. Thinly slice pork. Divide pork, pear, parsnip and remaining garlic cloves among serving plates. Drizzle with garlic gravy to serve.