A warming one-pot supper, with pork steaks, English pears and sweet autumnal root vegetables in a maple syrup glaze.
Autumn Pork Roast with Pears and Parsnips
- 3 medium parsnips, peeled and quartered
- ½ medium butternut squash, peeled, deseeded and cut into chunks
- 1 red onion, quartered
- 3 under-ripe English pears, peeled, quartered and cored
- 2 cloves garlic, peeled
- 1 tsp dried thyme
- 1 pack Waitrose British Pork 4 Prime Loin Steaks (about 660g)
- 3 tbsp maple syrup
- 2 tbsp olive oil
- Preheat the oven to 200°C, gas mark 6. Put the vegetables, pears, garlic, thyme and pork steaks in a large shallow roasting tin. Drizzle with the maple syrup and oil, season, then turn with a large spoon or your hands, remembering to wash them thoroughly after handling the raw meat.
- Place in the oven for 20-25 minutes, turning the mixture once. Increase the heat to 220°C, gas mark 7 and roast for 5-10 minutes more until the pork is cooked through with the fat starting to crisp, and the vegetables are beginning to caramelise.
- Serve the pork garnished with fresh thyme and lightly steamed green vegetables.
Using under-ripe pears will ensure that they don't break up during cooking. Alternatively, replace the pears with quince.
Other root vegetables, such as sweet potatoes, celeriac or carrots can be used instead of the parsnip.
Onion or spaghetti squash can be swapped for the butternut variety.
Try an elegant white wine with notes of delicate honey and spice from Australia.
- Preparation time: 20 minutes
- Cooking time: 25 minutes to 35 minutes
- Total time: 45 minutes to 55 minutes
Typical values per serving:
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This recipe was first published in October 2007.