1 x Riverview Farms Pork Roast, sliced
1 tbs olive oil
2 tbs unsalted butter, divided
1 sprig fresh rosemary, plus extra to serve
3 shallots, peeled & halved lengthways (or quartered if larger)
2 pears, cut into 2cm thick wedges
¼ cup maple syrup
¼ cup chicken stock
1 tbs apple cider vinegar
Mashed potatoes
- 1
Heat the olive oil and half the butter in a large non-stick fry pan over medium heat.
- 2
Add the rosemary and allow to infuse for a minute or two before transferring to a plate.
- 3
Add shallots and cook for 10 minutes, turning, until golden and caramelised.
- 4
Add the pears and cook for 2-3 minutes a side until caramelised and tender but not too soft that they fall apart.
- 5
Add the maple syrup, stock and vinegar. Simmer for 1-2 minutes until reduced and glossy. Remove from heat.
- 6
Divide mashed potatoes and sliced pork between dinner plates and serve with caramelised pears and shallots. Drizzle over excess glaze and serve topped with fresh rosemary sprigs.
