- Dish Type Roast
- Occasion Sunday Lunch Christmas
- Cut Leg
- Serves 6
- Prep Time 20 mins
- Cook Time 120 mins
- 1.7kg Boned pork loin
- 1 tbsp Olive oil
- 2 tsp Sea salt
- 6 Small pears
- Olive oil spray
Preheat oven to 220°C.
Using a sharp knife, score pork skin at 1cm intervals. Roll up pork. Tie with cooking string to secure.
Rub skin with oil and sea salt. Place pork onto a rack in a large greased baking dish. Roast for 30 minutes.
Reduce heat to 200°C. Roast pork for a further 30 minutes.
Lightly spray pears with oil. Season well with salt and pepper. Arrange pears in roasting pan with pork.
Roast apples with pork for a further 20 to 30 minutes or until pork is just cooked through and skin is golden and crispy.
Transfer pork and pears to a carving plate. Stand for 10 minutes.
Remove string from pork. Slice pork. Serve with pears.
Serve with roast vegetables of your choice.