- 1kg Otway Pork Boneless Leg Roast with Rind
- 3 medium brown onions
- 2 red Delicious apples – cut in half lengthwise
- 2 brown cooking pears – cut in half lengthwise
- 2 fresh figs – cut in half lengthwise
- 4 tablespoons of extra virgin olive oil
- Salt & pepper – freshly ground
- Fresh sage leaves
- 1½ tablespoons of honey
- 1 tablespoon of castor sugar
Roast pork with glazed pear, apple and fig
Otway Pork Boneless Leg Roast with Rind
Preheat oven to 180°C. Cut onion crossways into thick slices and place in the base of a roasting pan. Place the pork, rind side up, on top of the onion slices. Drizzle with 2 tablespoons of olive oil. Massage the oil into the skin and season with salt and pepper. Arrange sage leaves around and over the meat. Place in pre-heated oven and cook for 2 hours.
In a separate pan place halved apples and pears, cut side down (do not peel and leave stems intact). Drizzle with remaining olive oil and sprinkle with castor sugar. Place in oven 45 minutes before meat will be ready. Half way through cooking turn the fruit over and drizzle with honey to caramelise. Add halved figs 15 minutes before end of cooking, cut side up.
Remove pork from oven and allow to rest for 10 minutes before serving, keeping fruit warm. Serve thick slices of pork topped with crackling and fruit pieces. Accompany with a crisp green salad.
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