Ingredients
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1.7kg Coles butcher easy carve pork shoulder roast
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3 rashers bacon, rind removed
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825g can Coles pear halves in fruit juice, drained
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2 tablespoon pear juice reserved
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10 Coles pitted prunes
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1 tablespoon Coles pure olive oil
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2 tablespoon salt
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1 tablespoon brandy
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1 teaspoon ground cinnamon
Method
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1Preheat oven to 230C or 210C.
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2Remove pork from netting and lay flat on a clean board, skin-side up. Using a sharp knife, score skin. Turn pork over and pound to flatten slightly. Lay bacon over half of pork. Slice 2 pear halves and lay over bacon. Top with prunes. Fold pork over stuffing to enclose and tie with kitchen string to secure.
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3Drizzle oil over skin and rub in salt, pressing into scores. Place on a rack in a roasting pan. Bake for 40 mins. Reduce heat to 200C or 180C fan and bake for a further 1hr 20 mins, or until juices run clear when a skewer is inserted in the centre. Remove pork, cover loosely with foil and stand for 15 mins before slicing.
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4Meanwhile, to make pear sauce, chop remaining pears and place in a saucepan with brandy, cinnamon and reserved juice. Simmer on low heat for 10 mins, or until pears have collapsed. Using a hand blender, blend until smooth. Serve pork with pear sauce.
Source: taste.com.au
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