Roast pork neck with maple pears

Cooking Meat Roast pork neck with maple pears

Raise your glass to this reinvented Sunday night roast pork neck with maple pears.

Lables: Low carb Lower gi Egg free Fish free Lactose free Shellfish free
  1. Preheat oven to 200°C/180°C fan-forced. Spread mustard over top of pork. Wrap prosciutto around pork, overlapping slightly. Place in a roasting pan. Drizzle with oil. Season with pepper. Roast for 30 minutes.
  2. Reduce temperature to 150°C/130°C fan-forced. Combine stock pot with boiling water and add to pan. Add garlic, onion and pear. Sprinkle with shredded sage. Drizzle with maple syrup. Cover with foil. Roast for 2 1/2 hours or until pork is tender.
  3. Slice pork. Serve with garlic, onion, pear, pan juices and extra sage leaves.

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1 tbsp wholegrain mustard
1kg piece pork neck
4 slices prosciutto
2 tsp olive oil
1 tub Continental stock pot chicken
1 1/2 cups boiling water
1 bulb garlic, halved crossways
2 medium red onions, cut into wedges
3 medium corella pears, halved
1 tbsp shredded fresh sage leaves
1/4 cup maple syrup
Fresh sage leaves, to serve

Adv

Autors
Preparation time
10
Cooking time
3:00
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Meat
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