Sage-Spiced Roast Pork With Apples
Recipe: #30053
July 29, 2018
Categories: Pork Roast, Apple, Parsnips, Gluten-Free, No Eggs, Non-Dairy, more
"From our Saturday newspaper, The Weekend West. Times are estimated."
Ingredients
- FOR SPICE PASTE
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Nutritional
- Serving Size: 1 (649.6 g)
- Calories 867.7
- Total Fat - 39.6 g
- Saturated Fat - 11.3 g
- Cholesterol - 218.9 mg
- Sodium - 1394.7 mg
- Total Carbohydrate - 43.9 g
- Dietary Fiber - 9.2 g
- Sugars - 23.1 g
- Protein - 82.8 g
- Calcium - 112.5 mg
- Iron - 3.4 mg
- Vitamin C - 33.3 mg
- Thiamin - 2.1 mg
Step by Step Method
Step 1
To make past, process sage, orange rind, garlic, ginger, five-spice powder, oil, salt and pepper in a small food processor until smooth and reserve 2 tablespoons for vegetables.
Step 2
Rub remaining paste over pork, avoiding rind and refrigerate covered overnight to marinate and return to room temperature before cooking.
Step 3
Rub salt and 2 teaspoons of the oil into the rind and place on a wire rack in a roasting pan and wrap foil around pork bones to prevent them from burning and cook in a very hot oven (240C) on top shelf for about 40 minutes, or until rind has crackled and then reduce heat to moderate (180C) and cook for a further 30 minutes.
Step 4
Remove and wrap meat loosely in foil, leaving crackling uncovered and rest for 20 minutes.
Step 5
Meanwhile, combine parsnips, carrots, apples and remaining paste and oil in a separate large roasting pan and cook in same moderate oven (180C) for about 50 minutes to 1 hour, or until browned and tender and serve pork with roasted vegetables and garnish with sage.
Tips
No special items needed.