Recipe: Pork roasted with quinces, honey and red wine

Serves 8

2.25kg boneless leg of pork
1 tsp olive oil
11/2 tsp sea salt
3 (about 1.2kg) quinces, washed, quartered, peeled
1/3 cup (80ml) honey
3 fresh bay leaves
400ml dry red wine
8 medium (about 1.2kg) parsnips, peeled, trimmed, halved lengthways
Sautéed spinach (optional), to serve

1. Preheat oven to 200°C. Trim any excess fat from underside of pork, leaving skin intact. Use a sharp knife to score pork rind. Rub with oil and sprinkle with salt. 
2. Place quince in a large roasting pan. Combine honey, bay leaves and wine in a saucepan over low heat. Bring to a simmer and stir until honey dissolves. Pour wine mixture over quince and top with pork. Roast in oven for 30 minutes. Reduce oven temperature to 180°C and cook for a further 30 minutes. Arrange parsnip around pork in pan. Cook for a further 60-70 minutes for medium-well or until pork is cooked to your liking. Remove pork from pan, wrap loosely in foil and set aside in a warm place for 25 minutes to rest.
3. Meanwhile, increase oven temperature to 200°C. Cook quince and parsnip for a further 25 minutes or until slightly caramelised. Slice pork and arrange on serving plates with quince and parsnip. Spoon over any pan juices. Serve with sautéed spinach, if desired. 

 

Words & recipes: Leanne Kitchen. Photography: Ben Dearnley. Styling: Amber Keller.  Food preparation: Nick Banbury & Sophia Young.