Pork roasted with quinces, honey and red wine

This Sunday, treat your dad to a roast meal he will really love. Happy Fathers Day!

Recipe «Pork roasted with quinces, honey and red wine» presented in category Recipes / Meat, to prepare this dish you will need no more 2:45 minutes. To make this dish at home by prescription from the author sheff would need: 2.25kg boneless leg of pork, 1 tsp olive oil, 1 1/2 tsp sea salt, 3 quinces, washed, quartered, peeled, 1/3 cup honey , 3 fresh bay leaves, 400ml dry red wine, 8 medium parsnips, peeled, trimmed, halved lengthways , Sauteed spinach , to serve.

Ingredients:

• 2.25kg boneless leg of pork 
• 1 tsp olive oil 
• 1 1/2 tsp sea salt 
• 3 quinces, washed, quartered, peeled 
• 1/3 cup honey 
• 3 fresh bay leaves 
• 400ml dry red wine 
• 8 medium parsnips, peeled, trimmed, halved lengthways 
• Sauteed spinach , to serve 

Instructions

1. Preheat oven to 200°C. Trim any excess fat from underside of pork, leaving skin intact. Use a sharp knife to score pork rind. Rub with oil and sprinkle with salt.
2. Place quince in a large roasting pan. Combine honey, bay leaves and wine in a saucepan over low heat. Bring to a simmer and stir until honey dissolves. Pour wine mixture over quince and top with pork. Roast in oven for 30 minutes. Reduce oven temperature to 180°C and cook for a further 30 minutes. Arrange parsnip around pork in pan. Cook for a further 60-70 minutes for medium-well or until pork is cooked to your liking. Remove pork from pan, wrap loosely in foil and set aside in a warm place for 25 minutes to rest.
3. Meanwhile, increase oven temperature to 200°C. Cook quince and parsnip for a further 25 minutes or until slightly caramelised. Slice pork and arrange on serving plates with quince and parsnip. Spoon over any pan juices. Serve with sauteed spinach, if desired.