Leg Of Pork With Roasted Pears And Rosemary Recipe

Name: Leg Of Pork With Roasted Pears And Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: for the PORK; 3 kg boned pork legs (6lb 8oz); olive oil; 2 sprigs fresh rosemary, leaves chopped; for the HONEY SAUCE; 25 g butter (1oz); 1 carrot, finely chopped; 1 stalk celery, finely chopped; 1 small onion, roughly chopped; 1/2 teaspoon black peppercorns; 2 tablespoons clear honey; 2 tablespoons white wine vinegar; 200 ml dry white wine, such as sauvignon blanc (7fl oz); 300 g fresh chicken stock; for the PEARS; 50 g butter (2oz); 4 tablespoons dark muscovado sugar; 4 tablespoons balsamic vinegar; 6 slightly under ripe pears, halved and cored but not peeled

Servings: persons

for the PORK
3 kg boned pork legs (6lb 8oz)
olive oil
2 sprigs fresh rosemary, leaves chopped
for the HONEY SAUCE
25 g butter (1oz)
1 carrot, finely chopped
1 stalk celery, finely chopped
1 small onion, roughly chopped
1/2 teaspoon black peppercorns
2 tablespoons clear honey
2 tablespoons white wine vinegar
200 ml dry white wine, such as sauvignon blanc (7fl oz)
300 g fresh chicken stock
for the PEARS
50 g butter (2oz)
4 tablespoons dark muscovado sugar
4 tablespoons balsamic vinegar
6 slightly under ripe pears, halved and cored but not peeled

1
Preheat the oven to fan 210u00b0C/conventional 230u00b0C (450u00b0F)/gas 8. Score the skin of the pork with a very sharp knife in slashes about 5mm apart, cutting through the skin but not right through the fat - better still, ask your butcher to do it for you as the slashing is part of the secret of good crackling. Rub a little oil all over the meat with your hands, then scatter with the rosemary and season well.
2
Re-shape the pork into a joint, tie it at intervals with string then put it in a roasting tin and rub the skin first with oil and then generously with salt (preferably flakes). Roast for 30 minutes to get the crackling going, then turn the oven down to fan 170u00b0C (330u00b0F)/conventional 190u00b0C/gas 5, and roast for a further 2 hours 40 minutes for medium or 3 hours for well done. Don't baste or you won't get nice crisp crackling.
3
To make the HONEY SAUCE:
4
Melt the butter in a heavy-bottomed pan and add the carrot, celery and onion. Cook in the butter until they are just starting to brown, then quickly add the peppercorns. Spoon in the honey, increase the heat, and cook until you smell the honey caramelising, then add the vinegar - the mixture will spit. Pour in the wine and boil to reduce until there is only a little liquid left. Stir in the stock and boil to reduce again until you have a slightly syrupy gravy. Strain and set aside.
5
PEARS:
6
Start the pears 10 minutes before the pork is due to come out of the oven. Melt the butter, sugar and vinegar in a large frying pan, toss in the pears and turn them in the mixture for a minute or two until coated.
7
FINISHING TOUCHES:
8
When the pork is cooked, lift from the tin, cover and leave to rest out of the oven for 30 minutes before carving. Increase the oven to fan 180u00b0C/conventional 200u00b0C/gas 6. Skim the fat off the juices in the tin, then tip the juices into the honey sauce. Put the pears in the tin, spoon over the sugar mixture, then roast for 20-25 minutes. Serve the pork in the tin or on a roasting platter with the roast pears around it, and the vegetables and honey sauce alongside.
9
VARIATION:
10
Replace half the pears with apple halves, then throw some whole plums in for the last 10 minutes of cooking.

2182

kcal

Calories

123

Fat

Carbs

227

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: for the PORK, 3 kg boned pork legs (6lb 8oz), olive oil, 2 sprigs fresh rosemary, leaves chopped, and more.

Yes, Leg Of Pork With Roasted Pears And Rosemary falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Leg Of Pork With Roasted Pears And Rosemary

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions