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Roast pork with peaches, spinach, hazelnut and goat's cheese salad

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Served with a peach, spinach, hazelnut and goat's cheese salad, this recipe is a fresh take on a classic roast pork.

  • Serves6
  • Cook time1 hour 45 minutes
  • Prep time10 minutes, + 15 mins resting time
Roast pork with peaches, spinach, hazelnut and goat's cheese salad

Ingredients

  • 2.2kg Coles Australian Pork Leg Roast Boneless
  • 1 tbs sea salt
  • 4 ripe peaches, halved, stone removed
  • 2 tbs balsamic vinegar
  • 2 tbs brown sugar
  • 2 tbs olive oil
  • 1 tbs maple syrup
  • 100g baby spinach leaves
  • 1/2 cup basil leaves
  • 2 tbs chopped roasted hazelnuts
  • 50g goat’s cheese

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Method

  1. Step 1

    Preheat oven to 230°C. Pat pork dry with paper towel. Rub salt over the rind and into the cuts. Place pork into a roasting pan. Roast for 30 mins or until rind begins to crackle.

  2. Step 2

    Reduce oven temperature to 200°C. Roast pork for 35 mins. Arrange peaches around pork. Drizzle with 1 tbs of the vinegar and sprinkle with sugar. Roast for a further 40 mins or until the pork is cooked through. Transfer pork to a plate and cover with foil. Set aside for 15 mins to rest. Thinly slice.

  3. Step 3

    Combine oil, maple syrup and remaining vinegar in a jug. Season. Combine spinach, basil and peaches in a serving bowl. Top with hazelnuts and goat’s cheese. Drizzle with dressing and serve with pork.

Roast pork with peaches, spinach, hazelnut and goat's cheese salad

Roast pork with peaches, spinach, hazelnut and goat's cheese salad
  • Serves6
  • Cook time1 hour 45 minutes
  • Prep time10 minutes, + 15 mins resting time
Ingredients
  • 2.2kg Coles Australian Pork Leg Roast Boneless
  • 1 tbs sea salt
  • 4 ripe peaches, halved, stone removed
  • 2 tbs balsamic vinegar
  • 2 tbs brown sugar
  • 2 tbs olive oil
  • 1 tbs maple syrup
  • 100g baby spinach leaves
  • 1/2 cup basil leaves
  • 2 tbs chopped roasted hazelnuts
  • 50g goat’s cheese
    Description

    Served with a peach, spinach, hazelnut and goat's cheese salad, this recipe is a fresh take on a classic roast pork.

    Method

    1. Step 1

      Preheat oven to 230°C. Pat pork dry with paper towel. Rub salt over the rind and into the cuts. Place pork into a roasting pan. Roast for 30 mins or until rind begins to crackle.

    2. Step 2

      Reduce oven temperature to 200°C. Roast pork for 35 mins. Arrange peaches around pork. Drizzle with 1 tbs of the vinegar and sprinkle with sugar. Roast for a further 40 mins or until the pork is cooked through. Transfer pork to a plate and cover with foil. Set aside for 15 mins to rest. Thinly slice.

    3. Step 3

      Combine oil, maple syrup and remaining vinegar in a jug. Season. Combine spinach, basil and peaches in a serving bowl. Top with hazelnuts and goat’s cheese. Drizzle with dressing and serve with pork.