Roast pork with chutney recipe

  • Serves 4
  • 25 mins to prepare and 2 hrs 30 mins to cook
  • 1070 calories / serving
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162743 roast pork with sage and mirabelle chutney HERO

Pre-heat the oven to 160°C.

Season the inside of the rolled shoulder of pork and then tie with butcher's twine at 1 inch intervals to secure well. Rub with some of the olive oil then heat a frying pan over a medium-high heat until hot and sear the pork all over until golden brown.

Arrange the garlic heads in a casserole dish and drizzle with the remaining olive oil, then season well. Sit the seared pork on top and roast in the oven covered with aluminium foil for 2-2 ½ hours until cooked.

As the pork is roasting, prepare the chutney by bringing the wine, vinegar, sugar and spices to the boil and reducing for 5 minutes. Add the plums and simmer for 45-50 minutes over a very low heat. Remove and reserve to one side.

Once the pork is ready, remove and allow it to rest for ten minutes. Discard the foil, and season with sea salt. Garnish with the sage and parsley leaves tied together in a bouquet.

Transfer the plum chutney to a small serving pot and serve alongside the pork.

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  • Ingredients

  • 1 x 2kg rolled shoulder of pork
  • 3 large heads of garlic
  • handful of sage leaves
  • parsley leaves
  • 100ml olive oil
  • 400g yellow plums, pitted
  • 100g caster sugar
  • 50ml cider vinegar
  • 1 star anise
  • 1 stick cinnamon
  • 300ml red wine
  • sea salt
  • black pepper
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  • Calories
    1070
    54%
  • Sugar
    36g
    40%
  • Fat
    47g
    67%
  • Saturates
    10.7g
    54%
  • Salt
    1.4g
    23%
of an adult's Reference Intake daily amount.
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