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Rolled Pork Loin with Maple Syrup Pears and Kumara

Rolled Pork Loin with Maple Syrup Pears and Kumara recipe, brought to you by MiNDFOOD.

Rolled Pork Loin with Maple Syrup Pears and Kumara

Gather the family around for a feast. Maple syrup-coated pears and kumara make this meal a roast with a difference.

In season ingredients: Pears and kumara

Serves 4–6

2kg boned rolled loin of pork

1 tbsp olive oil

sea salt flakes

4 pears, quartered

850g kumara (or white sweet potato), peeled, cut into 5cm pieces

1/3 cup maple syrup

1kg parsnips

300ml pure cream

1 Preheat oven to 220C. Put pork in a large roasting pan. Rub oil into skin and sprinkle with salt. Bake for 1 hour or until crackling is crisp and golden. Reduce oven temperature to 200C.

2 Put pear and kumera in a large bowl. Add maple syrup and toss until well coated. Add to roasting pan with pork. Bake for 1 hour or until pear and kumera are tender. Stand pork for 10 minutes before slicing.

3 Cut parsnips in half lengthways, remove tough core and cut into pieces. Put parsnip in a saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat and simmer for 20 minutes or until just tender. Drain. Return parsnip to dry saucepan and shake over heat until liquid evaporates. Add cream and cook over low heat for 20 minutes or until parsnip is very tender. Mash.

4 Serve sliced pork with roasted pear, kumera and parsnip mash.

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