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Pork with roasted plums

  • 0:15 Prep
  • 1:25 Cook
  • 6 Servings


  • 1.2kg easy carve pork leg
  • 3 teaspoons olive oil
  • 1 teaspoon sea salt
  • 8 (230g total) eschalots, peeled
  • 550g chat potatoes, halved
  • 4 (460g total) black diamond plums, stones removed, quartered
  • Steamed green beans, to serve


  • 1
    Preheat oven to 220°C/200°C fan-forced. Place pork in a large roasting pan. Drizzle with oil. Sprinkle with salt. Season with pepper. Roast for 25 minutes or until skin is golden and crackled.
  • 2
    Reduce temperature to 200°C/180°C fan-forced. Add eschalots and potatoes to pan. Carefully stir to coat in pan juices. Roast for 40 minutes or until potatoes are almost tender. Add plums. Roast for 20 minutes or until juices run clear when thickest part of pork is pierced with a skewer and plums are just tender.
  • 3
    Cover pork. Stand for 10 minutes. Cut into slices. Serve with plums, potato, eschalots, beans and any pan juices.

Source: taste.com.au


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