This Sunday, treat your dad to a roast meal he will really love. Happy Father’s Day!
Ingredients
- 2.25kg boneless leg of pork
- 1 teaspoon olive oil
- 1 1/2 teaspoons sea salt
- 3 (about 1.2kg) quinces, washed, quartered, peeled
- 1/3 cup (80ml) honey
- 3 fresh bay leaves
- 400ml dry red wine
- 8 medium (about 1.2kg) parsnips, peeled, trimmed, halved lengthways
- Sauteed spinach (optional), to serve
Method
- Step 1Preheat 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.
- Step 2Place 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.
- Step 3Meanwhile, 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.
- High protein
- Low carb
- Lower gi
Nutrition
2876 kj
Energy
25g
Fat Total
9g
Saturated Fat
9g
Fibre
61g
Protein
160mg
Cholesterol
653.36mg
Sodium
35g
Carbs (sugar)
44g
Carbs (total)
All nutrition values are per serve
- Author: Leanne Kitchen
- Image credit: Ben Dearnley
- Publication: Notebook:
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