Pork with pear and cider recipe
Try a new take on the classic pork and apple combination by adding juicy pears to your roast pork. This is a roast with a difference, flavoured with apples, pears and bubbly cider. Easy to prepare, serve these tender pork fillets with roast veggies and cider gravy for an extra special Sunday lunch.
See method- Serves 6 (with leftovers for 2)
- 10 mins to prepare and 1 hr 25 mins to cook, plus resting
- 249 calories / serving
- Dairy-free
- Gluten-free
- Healthy
Ingredients
- 2 leeks, trimmed and cut into 1cm rings
- 2 Conference pears, cored and sliced
- 2 apples, sliced horizontally, pips and stalk removed
- 250ml cider (or water)
- 10g fresh sage, leaves picked and finely chopped
- 2 x 500g pork fillets
- 1 garlic clove, crushed
- 1 tbsp fennel seeds, crushed
- 1 tbsp olive oil
Each serving contains
- Energy
- 1045kJ 249.0kcal
- Fat
- 11g
- Saturates
- 3g
- Salt
- 0.5g
- Sugars
- 10g
of the Reference intake
Carbohydrate 10.1gProtein 28.7gFibre 1.6g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Arrange the leeks in a large roasting tin, then add the pears and apples. Pour in 150ml cider or water, stir through the sage and cover the tin tightly with foil. Roast for 1 hr.
- Meanwhile, pat the pork dry with kitchen paper. Mix the garlic, fennel seeds and oil in a small bowl, season generously and rub all over the pork.
- When the apple and leek have 10 mins left, heat a nonstick frying pan over a high heat and sear the pork for 1-2 mins until golden all over. Remove the foil from the roasting tin and add the pork. Pour over 100ml cider or water and roast, uncovered, for 20 mins or until the pork is cooked through. Re-cover with the foil and leave to rest for 5 mins before slicing and serving.
- Tip: Save any roasting or resting juices to add to the cider gravy.
- See more Pork recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home
