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Thyme-Roasted Pork with Pan-Fried Pears and Perry Gravy
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Hunky pork and voluptuous, sweet pears - this is a marriage made in heaven.
Serves: 6 (with leftovers)
Take the pork out of any wrapping as soon as you get it home and store it on a plate in the fridge. If the crackling isn’t crispy enough once the pork is cooked, remove it from the pork and cut it up with kitchen scissors. Pop it onto a baking tray and put it back into the oven, at 220°C, gas mark 7, to crispen up.
Typical values per serving:
This recipe was first published in September 2008.