1.5kg Boneless Pork Leg Roast (rolled, tied with string & skin scored)
2 tbsp Olive Oil
Sea Salt & Pepper
2 tsp Fresh Rosemary, finely chopped
3 Medium Onions, cut into wedges
4 Garlic Cloves, roughly chopped
4 Rosemary Stalks
5 Small Red Apples, Quartered & Cored
1/2 cup Dry Apple Cider
1/2 cup Chicken Stock
Step One - Preheat oven to 240c.
Step Two - In a small bowl mix together the olive oil and chopped rosemary. Season with sea salt and pepper to taste. Place the pork into a roasting tray, before rubbing the mixture over the pork. Place the tray into the oven and roast for 35 minutes, or until the skin is crispy and golden.
Step Three - Reduce the oven to 180c and add the onions, pumpkin, apples, garlic and rosemary stalks into the pan. Roast for one hour or until the juices run clear.
Step Four - Remove the tray from the oven and transfer the pork, apple, pumpkin and onions to a large tray, discard the garlic and rosemary stalks. Cover with aluminium foil and allow to rest.
Step Five - Skim as much fat from the juices. Add the apple cider and chicken stock to the roasting pan. Scrap down the sides and base of the roasting pan.
Step Six - Transfer the cider mixture to a small saucepan and simmer for 6-8 minutes or until the sauce has been reduced by half.
Step Seven - Slice the pork into 1cm thick pieces. Plate the pork, apples, pumpkins and onion. Dress with the sauce and serve.