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ROAST PORK; food news; Delicious things to cook, buy and eat...with glazed pears & carrots.

SERVES 6

An easy but impressive roast dinner that's also dead healthy (shhh)

INGREDIENTS

1.4 kg (3lb) boneless pork leg joint

3 firm pears, halved

1 tbsp demerara (brown) sugar

750g (1lb 10) carrots, trimmed (little ones are best)

2 tbsp chopped fresh thyme

METHOD

1. Preheat oven to 220C/450F/Gas 7. Place pork joint in a roasting tin and roast for 15 mins then reduce oven temperature to 190C /400F/Gas 5 and roast for a further 45 mins.

2. Scoop cores out of the pear halves. Place sugar on a plate and press cut sides of the pear in sugar to coat.

3. After 45 mins, add the carrots to the roasting tin and place the pear halves on top. Scatter the thyme all over then spoon some cooking juices over the pears and carrots. Return to the oven and roast for a further 45 mins or until pork is cooked (the juice should run clear when the centre of the joint is pierced with a skewer or knife), and the pears and carrots are caramelised and tender.

4. Remove roasting tin from the oven, cover loosely with foil and leave for 15 mins. Keep the pears and carrots warm.

5. Remove the skin and any fat from the pork and cut the pork into thin slices. Serve with the pears and carrots.

HEALTHY ROAST OPTION
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Article Details
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Title Annotation:Features
Publication:Sunday Mirror (London, England)
Article Type:Recipe
Date:Nov 11, 2012
Words:230
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