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Ingredients Jump to Instructions ↓

  1. You can use boneless pork shoulder roast, if you like.

  2. 2 1/2kg boneless pork leg roast, rind on

  3. 2 tablespoons olive oil

  4. 1 tablespoon sea salt flakes

  5. 6 medium potatoes (1 1/5kg), quartered

  6. 2 tablespoons olive oil, extra

  7. 2 tablespoons fresh sage leaves

  8. 2 tablespoons fresh rosemary leaves

  9. apple sauce

  10. 3 large green apples (600g)

  11. cup (60ml) water

  12. 1 teaspoon white sugar

  13. pinch ground cinnamon

Instructions Jump to Ingredients ↑

  1. Preheat oven to 220C/200C fan-forced.

  2. Score pork rind with sharp knife; rub with oil, then salt. Place pork in large shallow baking dish. Roast, uncovered, 20 minutes.

  3. Reduce oven to 180C/160C fan-forced. Roast, uncovered, about 2 hours.

  4. Meanwhile, combine potato with extra oil and herbs in large bowl. Place in single layer on oven tray. Roast, uncovered, about 35 minutes.

  5. Make apple sauce.

  6. Stand pork, covered loosely with foil, 10 minutes before slicing. Serve pork and sage potatoes with apple sauce.

  7. Apple sauce Peel and core apples; slice thickly. Place apples and the water in medium saucepan; simmer, uncovered, about 10 minutes or until apple is soft. Remove pan from heat; stir in sugar and cinnamon.

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