Roast Leg of Pork with Pears & Parsnips
Whether it's a Sunday roast or a holiday roast, this recipe for a Roast Leg of Pork with Pears & Parsnips is sure to be a family favourite. This recipe is easy to follow and as delicious as it sounds!
Ingredients
- 2.5 kilograms pork leg roast, bone in, rind on
- 2 small red onions, quartered
- 2 medium parsnips, quartered
- 4 small firm pears, quartered, cored
- 8 cloves garlic, unpeeled
- 2 tablespoons olive oil
- 1 tablespoons sea salt
- 1/4 cup brown sugar, firmly packed
- 1 teaspoons salt
- 1 teaspoons pepper
- 2 tablespoons olive oil
- 2.5 kilograms pork leg roast, bone in, rind on
- 2 small red onions, quartered
- 2 medium parsnips, quartered
- 4 small firm pears, quartered, cored
- 8 cloves garlic, unpeeled
- 2 tablespoons olive oil
- 1 tablespoons sea salt
- 1/4 cup brown sugar, firmly packed
- 1 teaspoons salt
- 1 teaspoons pepper
- 2 tablespoons olive oil
- Step 1 of 6Preheat oven to 220°C (200°C fan-forced).
- Step 2 of 6Score pork rind with a sharp knife; rub with oil then salt. Place pork in a large shallow baking dish. Roast, uncovered, 20 minutes.
- Step 3 of 6Reduce oven to 180°C (160°C fan-forced); roast pork, uncovered, for a further 2 hours.
- Step 4 of 6Meanwhile, combine remaining ingredients in a large bowl. Place, as a single layer, on an oven tray. Roast, uncovered, for the last 45 minutes of pork roasting time or until tender. Season to taste.
- Step 5 of 6Remove pork from oven and cover loosely with foil; stand for 10 minutes before slicing.
- Step 6 of 6Serve with roast vegetables and pears on the side.
Method
- Step 1 of 6Preheat oven to 220°C (200°C fan-forced).
- Step 2 of 6Score pork rind with a sharp knife; rub with oil then salt. Place pork in a large shallow baking dish. Roast, uncovered, 20 minutes.
- Step 3 of 6Reduce oven to 180°C (160°C fan-forced); roast pork, uncovered, for a further 2 hours.
- Step 4 of 6Meanwhile, combine remaining ingredients in a large bowl. Place, as a single layer, on an oven tray. Roast, uncovered, for the last 45 minutes of pork roasting time or until tender. Season to taste.
- Step 5 of 6Remove pork from oven and cover loosely with foil; stand for 10 minutes before slicing.
- Step 6 of 6Serve with roast vegetables and pears on the side.
Nutrition per serving
2588 Kilojoules
Protein50 grams
Fat37 grams
Carbs19 grams
Sugars16 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 6Preheat oven to 220°C (200°C fan-forced).
- Step 2 of 6Score pork rind with a sharp knife; rub with oil then salt. Place pork in a large shallow baking dish. Roast, uncovered, 20 minutes.
- Step 3 of 6Reduce oven to 180°C (160°C fan-forced); roast pork, uncovered, for a further 2 hours.
- Step 4 of 6Meanwhile, combine remaining ingredients in a large bowl. Place, as a single layer, on an oven tray. Roast, uncovered, for the last 45 minutes of pork roasting time or until tender. Season to taste.
- Step 5 of 6Remove pork from oven and cover loosely with foil; stand for 10 minutes before slicing.
- Step 6 of 6Serve with roast vegetables and pears on the side.