Roasted Pork Loin with Spiced Pears

Cook time 1.5 hours
Servings 4


1.5kg of pork loin, skin on, scored and tied (ask the butcher to this if you like)
1 tbs. olive oil
Salt and pepper
1 onion, cut into wedges
2 fennel, quartered
½ tsp. fennel seeds
1 cinnamon stick
1 sprig of rosemary
4 small pears, cut in half
Pinch of cayenne pepper
½ tsp. clove
1L stock

Roasted Pork Loin with Spiced Pears


Preheat the oven to 200C.

Bring the pork out of the fridge 1 hour before cooking. Pat the skin really dry and rub half the oil and a good pinch of salt over the skin. In a baking tray add the onions and fennel, drizzle over the remaining oil and season with salt. Place a rack in the tray (over the vegetables) and rest the pork on the rack. Roast the pork in the oven for 25-30 minutes or until the skin is crispy and blistered. You may need to turn it once or twice in the oven for an even colour

Remove from the oven and turn the heat down to 180C. Pour in the stock (ensuring the liquid does not touch the pork) and add the fennel seeds, cinnamon stick and rosemary. Place back into the oven and cook for a further 35-40 minutes. In the last 10-15 minutes, drizzle the pears with olive oil and sprinkle with clove and cayenne pepper and place in the juices cut side up.

Rest the pork for 20 minutes and carefully remove the pears from the pan. Place the roasting tin on the stovetop and reduce the juices by half. Slice the pork and serve with the pears and onion sauce.     

Full recipe