MOREISH PORK SCOTCH ROAST WITH APPLES, TAMARILLOS AND SAGE

Meat is a treat. And Moreish meat is the biggest treat of all! The Moreish free range Pork Scotch Roast is delectably tender and lean and the perfect centre piece for mid winter feasting. Served up with juicy spiced apples and tamarillos, you also get to eat pudding with the main course!

THE MEAT

800 g Moreish free range Pork Scotch Roast
1 Tbsp extra virgin olive oil
½ tsp rock salt

THE APPLES

2 Tbsp butter
3 large braeburn or red skinned apples cut into wedges, skin on
2 cinnamon sticks
2 star anise

THE TAMARILLO SAUCE

2 Tbsp brown sugar
1 Tbsp balsamic glaze
2 bay leaves  
1 Tbsp sherry vinegar
½ c white or red wine
2 cloves garlic minced
1 tsp rock salt
Freshly ground black pepper
2 large tamarillos chopped roughly
½ bunch (7g) of fresh sage leaves 

TO SERVE

½ bunch (7g) of fresh sage leaves
3 Tbsp extra virgin olive oil
Handful of chopped fresh thyme

Heat your Ironclad Legacy Pan till smoking hot, drizzle in olive oil and sprinkle with salt then swiftly sear all sides of the pork roast, until golden brown. Remove the meat from the pan. Don’t clean the pan!

On a medium heat, melt butter in the pan with cinnamon and star anise and fry apples until lightly brown on each cut side. It won’t take long! Remove apples from the pan. Don’t clean the pan!

Heat oven to 200°C.

On a low heat now, add sugar, balsamic glaze, bay leaves, wine, sherry vinegar, garlic, salt and pepper to the pan and simmer on low until reduced by half and then add tamarillos and half the sage leaves.

Nestle pork and apples on top of the sauce, turning the apples so they are drenched in the sauce.

Pop pan into the oven and bake for 15 minutes for slightly pink pork or 20 – 25 minutes for more well done.

Heat olive oil on medium heat until hot and fry remaining sage leaves on each side till bright green and crunchy. Drain on paper towel.

Remove pork and apples from the oven. Cover pan with tin foil and let the meat rest for 10 minutes.

Sprinkle with fried sage, fresh thyme and a grind of black pepper and serve.

PS. You can now clean your pan ready for you next creation!  

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