Roast loin of pork with pear sauce recipe
 Try this roast loin of pork with pear sauce for your next Sunday lunch, with crisp crackling, a rich gravy and a tasty twist on classic apple sauce. 1.5kg/3lb 5oz boneless pork loin, rolled, tied and scored 1 tbsp sunflower oil1 tbsp garlic salt1 tbsp onion salt2 soft pears, peeled, cored and cut into quarters1 onion, cut into quarters400ml/14fl oz dry cider 250ml/9fl oz vegetable stock2 tsp cornflour black pepper 1.5kg/3lb 5oz boneless pork loin, rolled, tied and scored 1 tbsp sunflower oil 1 tbsp garlic salt 1 tbsp onion salt 2 soft pears, peeled, cored and cut into quarters 1 onion, cut into quarters 400ml/14fl oz dry cider 250ml/9fl oz vegetable stock 2 tsp cornflour black pepper ½ tsp fennel seeds25g/1oz butter4 ripe pears, peeled, cored and chopped into chunks100ml/3½fl oz dry cider2 tbsp golden caster sugar ½ tsp fennel seeds 25g/1oz butter 4 ripe pears, peeled, cored and chopped into chunks 100ml/3½fl oz dry cider 2 tbsp golden caster sugar Method Preheat the oven to 220C/200C Fan/Gas 7. Dry the skin of the pork with kitchen paper. Drizzle with the oil, then rub the garlic and onion salts evenly over the meat, followed by a good grinding of black pepper. Place in a roasting tin and roast for 20 minutes.Reduce the oven temperature to 180C/160C Fan/Gas 4. Remove the pork to a board and add the pear and onion quarters to the roasting tin. Arrange the pork to sit on top. Pour in 150ml/5fl oz cider and roast for 1 hour 20 minutes, or until cooked through – the juices should run clear when a skewer is inserted into the centre (75C on a meat thermometer).If the skin has not crackled, turn the oven back to 220C/200C Fan/Gas 7 and roast for a further 15 minutes to crisp up the skin. Transfer the pork to a board and leave to rest for 10–15 minutes.To make the pear sauce, toast the fennel seeds in a dry pan for 1–2 minutes. Crush with a pestle and mortar. Melt the butter in a saucepan, add the pear chunks and cook for 6–8 minutes until softened. Add the cider and sugar and cook for 8–10 minutes, stirring occasionally, until caramelised. Crush to make a rough purée with a potato masher. Transfer to a serving dish.To make gravy, put the roasting tin with the pork juices over a low heat and use a potato masher to roughly crush the onion and pears to a pulp. Pour in the remaining cider and the vegetable stock, turn up the heat and allow to bubble and reduce for a few minutes, whisking constantly. Mix the cornflour with a tablespoon of cold water until smooth, add to the tin and cook for a few minutes to thicken, stirring frequently. Add any pork resting juices to the tin. Strain the gravy through a sieve into a saucepan and heat for 2–3 minutes. Season to taste. To serve, carve the pork and serve with the gravy and pear sauce. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Dry the skin of the pork with kitchen paper. Drizzle with the oil, then rub the garlic and onion salts evenly over the meat, followed by a good grinding of black pepper. Place in a roasting tin and roast for 20 minutes. Dry the skin of the pork with kitchen paper. Drizzle with the oil, then rub the garlic and onion salts evenly over the meat, followed by a good grinding of black pepper. Place in a roasting tin and roast for 20 minutes. Reduce the oven temperature to 180C/160C Fan/Gas 4. Remove the pork to a board and add the pear and onion quarters to the roasting tin. Arrange the pork to sit on top. Pour in 150ml/5fl oz cider and roast for 1 hour 20 minutes, or until cooked through – the juices should run clear when a skewer is inserted into the centre (75C on a meat thermometer). Reduce the oven temperature to 180C/160C Fan/Gas 4. Remove the pork to a board and add the pear and onion quarters to the roasting tin. Arrange the pork to sit on top. Pour in 150ml/5fl oz cider and roast for 1 hour 20 minutes, or until cooked through – the juices should run clear when a skewer is inserted into the centre (75C on a meat thermometer). If the skin has not crackled, turn the oven back to 220C/200C Fan/Gas 7 and roast for a further 15 minutes to crisp up the skin. Transfer the pork to a board and leave to rest for 10–15 minutes. If the skin has not crackled, turn the oven back to 220C/200C Fan/Gas 7 and roast for a further 15 minutes to crisp up the skin. Transfer the pork to a board and leave to rest for 10–15 minutes. To make the pear sauce, toast the fennel seeds in a dry pan for 1–2 minutes. Crush with a pestle and mortar. Melt the butter in a saucepan, add the pear chunks and cook for 6–8 minutes until softened. Add the cider and sugar and cook for 8–10 minutes, stirring occasionally, until caramelised. Crush to make a rough purée with a potato masher. Transfer to a serving dish. To make the pear sauce, toast the fennel seeds in a dry pan for 1–2 minutes. Crush with a pestle and mortar. Melt the butter in a saucepan, add the pear chunks and cook for 6–8 minutes until softened. Add the cider and sugar and cook for 8–10 minutes, stirring occasionally, until caramelised. Crush to make a rough purée with a potato masher. Transfer to a serving dish. To make gravy, put the roasting tin with the pork juices over a low heat and use a potato masher to roughly crush the onion and pears to a pulp. Pour in the remaining cider and the vegetable stock, turn up the heat and allow to bubble and reduce for a few minutes, whisking constantly. Mix the cornflour with a tablespoon of cold water until smooth, add to the tin and cook for a few minutes to thicken, stirring frequently. Add any pork resting juices to the tin. Strain the gravy through a sieve into a saucepan and heat for 2–3 minutes. Season to taste. To make gravy, put the roasting tin with the pork juices over a low heat and use a potato masher to roughly crush the onion and pears to a pulp. Pour in the remaining cider and the vegetable stock, turn up the heat and allow to bubble and reduce for a few minutes, whisking constantly. Mix the cornflour with a tablespoon of cold water until smooth, add to the tin and cook for a few minutes to thicken, stirring frequently. Add any pork resting juices to the tin. Strain the gravy through a sieve into a saucepan and heat for 2–3 minutes. Season to taste. To serve, carve the pork and serve with the gravy and pear sauce. To serve, carve the pork and serve with the gravy and pear sauce.