Sweet and fragrant flavours pair perfectly with our juicy pork roast.
- Preheat oven to 160C. Unroll the pork. Remove the rind and trim any excess fat. Re-roll the pork and tie at 4cm intervals with kitchen string. Season. Heat the oil in a casserole dish over medium-high heat. Cook pork, turning, for 6-8 minutes until brown. Transfer to a plate.
- Add onion and garlic to the pan. Stir for 3 minutes or until soft. Add sage and fennel. Stir for 1 minute or until aromatic. Return pork to the pan. Add cider, stock and maple syrup. Bring to the boil. Cover.
- Bake the pork, basting twice during cooking, for 4 hours or until the pork is tender.
- Use tongs to transfer the pork to a platter. Cover with foil to keep warm. Use a metal spoon to skim and discard fat from the surface. Place pan over medium-high heat. Stir in the vinegar and cook, stirring occasionally, for 15 minutes or until the sauce thickens slightly. Season with pepper.
- Serve the pork with the sauce, parsnip and apple puree, green round beans and sage leaves.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set