Crispy Pork with Rosemary Pears

How to make Crispy Pork with Rosemary Pears

Prep Time: 10 minutes, plus drying        |        Cook Time: 1 hour, 55 minutes, plus resting        |        Serves: 8

Ingredients

• 1.7kg Ironbark Pork boneless pork loin roast
• The Olive Tree Australian extra virgin olive oil, for brushing
• Handful rosemary sprigs
• 4 small, ripe pears
• 2 red onions, peeled and quartered
• 1 tbsp Bramwells Australian honey

Method

1. Remove pork from packaging and pat dry. Place onto a plate and in the fridge for at least an hour to allow the skin to dry out (see optional below).
2. Preheat oven to 220°C. Brush the pork with olive oil and season very well with salt. Place rosemary into a large, heavy-based roasting tin and top with the pork. Cook for 40 minutes or until the crackling is lovely and crispy. Reduce the heat to 180°C and cook for a further 25 minutes.
3. Meanwhile, peel and quarter the pears lengthways. Gently cut out the core. Remove the pork from the oven and place the pears and onions in a single layer around the pork, tossing them in the fat and juices. Drizzle them with honey and season with black pepper.
4. Roast for another 30 minutes, turning the pears and onions around once or twice during cooking to colour them evenly.
5. Remove the pork and set aside to rest for 20 minutes. Place the pears and onions back in the oven for 20 minutes or until browned. Carve pork into slices and serve with the roasted pears, onions and pan juices.

Optional: For extra crispy pork skin, place the pork in the fridge overnight, uncovered. Also, the roasting tin needs to be big enough to comfortably fit the pork, pears and onions in a single layer. This will allow them to caramelise.