Orchard Roast Pork Dinner♥
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1 x Specially Selected Pork Leg Joint – approx 1.15g
1 x 440ml can Tarus Apple Cider
4 x conference pears
1 x large leek
2 x large carrots
Third of a swede
3 x sticks celery
1 x Quixo vegetable stock cube
1 kilo Maris piper potatoes
3 x cloves garlic
25g Salted Greenvale butter
150ml double cream
Quixo meat gravy granules
Salt and pepper
Preheat the oven to 200°C/400°F/Gas Mark 6.
Put the pork in a large baking tray – pour over the cider, chop the pears into large chunks – no need to peel, and scatter around the pork. Put in the oven and cook for approx 90 mins – see cooking instructions on the pack for the exact cooking time.
Meanwhile prepare the vegetables –
Peel the potatoes and slice thinly, put them in a large saucepan, cover with cold water, add the garlic cloves (no need to peel). Add some salt and bring to the boil, cover and cook for 5 mins – drain well and discard the garlic.
Put the potatoes into a ovenproof serving dish, pour over the cream, chop the butter into small pieces and scatter over the top. Season with black pepper – cover tightly with tin foil and bake in the oven for 45 mins.
Peel the carrots and the swede and cut them along with the celery and leeks into chunks, wash well. Boil 700ml of water, add the stock cube and mix well. Add the vegetables to the boiling stock and carefully transfer to a casserole dish. Cover and bake in the oven for 45 mins.
Remove the pork from the oven, pour any juices from the roasting tray into a jug, and allow the meat to rest for 10mins.
To make delicious gravy, drain the stock from the vegetables and mix this with the juices from the pork along with the gravy granules.
Serve the pork with the roasted pear chunks and potatoes and vegetables.
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