Roast pork with chutney recipe

  • Serves 4
  • 25 mins to prepare and 2 hrs 30 mins to cook
  • 1025 calories / serving
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162743 roast pork with sage and mirabelle chutney HERO

Preheat the oven to 160°C.

Season the inside of the rolled shoulder of pork and then tie with butcher's twine at 1inch 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.

See more Pork recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • 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
  • Energy 4305kj 1025kcal 51%
  • Fat 46g 66%
  • Saturates 11g 55%
  • Sugars 35g 39%
  • Salt 1g 17%

of the reference intake
Carbohydrate 36.7g Protein 105.4g Fibre 2.5g


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