Oven-braised pork in pear cider
18
Points®
Total time: 2 hr 5 min • Prep: 20 min • Cook: 1 hr 45 min • Serves: 4 • Difficulty: Easy
Team tender pork with an onion sauce flavoured with sweet spices and a splash of cider.
Ingredients
Pork scotch roast, raw
700 g
Brown onion
1 medium
Garlic
2 clove(s), crushed
Fresh ginger
1 tsp
Ground cinnamon
½ tsp
Cider, sweet
1 cup(s), pear
Skim milk
2 cup(s)
Chicken stock
1 cup(s)
Polenta
1 cup(s), (170g)
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 160°C or 140°C fan-forced. Tie pork at 5cm intervals with unwaxed white kitchen string to create a firm, even shape (see tip). Lightly spray a large flameproof casserole dish with oil and heat over medium-high heat. Cook pork, turning, for 5 minutes, or until browned. Transfer to a plate.
2
Reduce heat to medium. Cook onion, stirring, for 5 minutes or until softened. Add garlic, ginger and cinnamon and cook, stirring, for 30 seconds. Stir in cider, scraping the bottom of the pan to remove any cooked-on bits. Return pork to pan and bring to the boil. Bake, covered, for 1 hour 30 minutes or until pork is tender.
3
Meanwhile, combine milk and stock in a medium saucepan over medium heat and bring to the boil. Gradually stir in polenta in a thin, steady stream. Cook, stirring, for 2–3 minutes or until thick and creamy.
4
Remove pork from dish and slice. Serve polenta topped with pork, onion and cooking juices.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.