Pork leg roast with sage potatoes
The Australian Women’s Weekly The Country Table
Pork leg roast with sage potatoes
Pork leg roast with sage potatoes
INGREDIENTS
You can use boneless pork shoulder roast, if you like.
2.5kg boneless pork leg roast, rind on
2 tablespoons olive oil
1 tablespoon sea salt flakes
6 medium potatoes (1.2kg), quartered
2 tablespoons olive oil, extra
2 tablespoons fresh sage leaves
2 tablespoons fresh rosemary leaves
apple sauce
3 large green apples (600g)
¼ cup (60ml) water
1 teaspoon white sugar
pinch ground cinnamon
METHOD
Preheat oven to 220°C/200°C fan-forced.
Score pork rind with sharp knife; rub with oil, then salt. Place pork in large shallow baking dish. Roast, uncovered, 20 minutes.
Reduce oven to 180°C/160°C fan-forced. Roast, uncovered, about 2 hours.
Meanwhile, combine potato with extra oil and herbs in large bowl. Place in single layer on oven tray. Roast, uncovered, about 35 minutes.
Make apple sauce.
Stand pork, covered loosely with foil, 10 minutes before slicing. Serve pork and sage potatoes with apple sauce.
Apple sauce
Peel and core apples; slice thickly. Place apples and the water in medium saucepan; simmer, uncovered, about 10 minutes or until apple is soft. Remove pan from heat; stir in sugar and cinnamon.
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