October 22, 2018
Dinner, Pork, Pork Roast,
Vegetables, Brussels sprouts, Onions, Budget-Friendly, Sunday Dinner, Weeknight Meals, Oven Bake, No Eggs, Non-Dairy more
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"From one of our national supermarkets and their free monthly magazine July 2018."
Preheat oven to 140C.
Place pork on a clean work surface and pat rind dry with a paper towel and then brush rind with half the oil and sprinkle with salt, fennel seed and cumin seeds.
Place the onion and fennel wedges in the base of a roasting pan and place pork, rind side-up over the apple and fennel and roast for 2 hours or until pork is very tender.
Increase oven to 230C and uncovered and roast for 30 minutes or until rind is crackled and then cover and set aside for 15 minutes to rest.
Meanwhile, combine the kalettes, brussels sprouts 1 teaspoon of the sugar and remaining oil in a roasting pan and season.
Sprinkle cut side of apple with remaining sugar and add to kelette mixture in the pan and roast at 230C with pork, turning occasionally, for 20 minutes or until tender.
Arrange the pork, onion mixture. kallette mixture and apples on a large serving platter and thickly slice the pork, to serve
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