Preparation time is 10minutes
Cook time is 2hours
Total time is 2hours 10minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
7 Ingredients
Number of servings
6
- 2kilograms boneless pork leg
- 2tablespoons extra virgin olive oil
- 1tablespoons sea salt flakes
- 1tablespoons Dijon mustard
- 1/3 cup maple syrup
- 4 yellow peaches, halved, destoned
- 1 bunch sage, leaves picked
Nutrition per serving
2970kJ / 710Cal
2970 Kilojoules or 710 Calories
34% of daily energy intake*
Protein
73.3grams
Fat
35.2grams
Carbs
24.0grams
Sugars
22.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Cook this incredible crispy roast pork with sweet maple and mustard peaches for Christmas lunch or Sunday family dinner.
Method
Step 1 of 4
Preheat oven to 240°C/220°C fan-forced. Line a large roasting pan with baking paper.
Step 2 of 4
Untie pork and pat dry with paper towels. Using a small, sharp knife, score rind, ensuring not to cut into meat. Re-tie pork with unwaxed kitchen string. Rub all over with oil, then rub with salt flakes. Bake for 30 minutes or until crackling is golden and blistered. Meanwhile, combine mustard and syrup in a small bowl.
Step 3 of 4
Reduce oven to 180°C/160°C fan-forced. Place peach, cut-side up, around pork and spoon over mustard mixture. Bake for a further 1 hour 30 minutes, basting peaches every 30 minutes with pan juices and adding sage in the last 10 minutes of cooking, or until pork is cooked.
Step 4 of 4
Serve pork with peaches and sage, and drizzled with pan juices.
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