I have never tried this dish, mostly because I dislike fruit other than for
dessert. But I know there are some who like it, so I'm sending it anyway.
Roast Pork with Pears and Duchesse Potatoes.
Serves 6 to 8.
Ingredients.
1.5 to 2 kg 100% NZ Pork Boneless Shoulder Roast.
1 teaspoon, oil.
1 teaspoon, salt.
3 to 4 pears (unpeeled).
6 to 8 baby onions, peeled and left whole.
1 to 2 Tablespoons, brown sugar.
500 gram packet, Wattie's, Frozen Duchesse Potatoes.
Method.
1, Preheat oven to 220 degrees C.
2, Place the Pork Shoulder Roast on a baking tray and ensure the skin is scored
well. Rub pork skin with oil then sprinkle with salt.
3, Place in the oven and bake for 20 minutes. Toss the pears and onions in a
dash of oil and the brown sugar.
4. Remove the pork from oven and arrange pears and onions around the pork.
Return to oven and reduce heat to 170 degrees C, and continue cooking for
another
70 minutes. Test the pork is ready by piercing the pork with a skewer at the
thickest part; if the juices run clear, the pork is cooked. Alternatively,
use a meat thermometer and cook the pork until it reaches an internal
temperature of 71°C.
5, Remove pork dish from oven, cover and rest while preparing the potatoes.
6, Increase heat to 220 degrees C, place Wattie's Duchesse Potatoes on a baking
tray and cook in the oven for 12-14 minutes or until golden.
7. Serve with winter greens and gravy.
To make a classic gravy:
Pour off the juices from the roast and skim off 2 Tbsp of the fat to place
either back into the roasting pan or a saucepan. Add 2 Tablespoons flour and
cook stirring for 1-2 minutes. Add
1 &1 half cups of chicken stock and about 1/4 cup roast juices. Stir until
thickened and reduce heat and simmer for 2 minutes. Season if you wish.
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