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Autumn Pork Roast with Pears and Parsnips
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A warming one-pot supper, with pork steaks, English pears and sweet autumnal root vegetables in a maple syrup glaze.
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.
Typical values per serving:
This recipe was first published in October 2007.