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Ingredients

2.5kg Coles Australian Pork Leg Roast Bone In
2/3 cup (160ml) apricot nectar
1 tablespoon fresh grated ginger
2 garlic cloves, crushed
2 tablespoons rosemary leaves
1 tablespoon sea salt
2 teaspoons freshly ground black pepper
1/2 cup (125ml) apricot nectar, extra
Mashed potato, to serve
Steamed greens, to serve

Method

Step 1 Preheat oven to 230C. Pat the pork dry with paper towel.
Step 2 Place the pork, rind-side up, in a roasting pan. Roast for 30 mins or until rind starts to crackle and crisp.
Step 3 Combine the apricot nectar, 1/3 cup (80ml) of water, ginger, garlic, rosemary, salt and pepper in a bowl. Brush apricot nectar mixture all over the pork. Reduce oven temperature to 180°C. Roast pork for 1 hour 40 mins or until cooked to your liking. Remove from oven, reserving the pan juices. Set aside, covered, for 20 mins to rest.
Step 4 Pour the reserved pan juices into a small frying pan over medium heat. Stir in the extra apricot nectar. Bring to a simmer and cook for 8-10 mins or until thickened slightly.
Step 5 Serve pork with apricot sauce, mashed potato and steamed greens.

Apricot and rosemary glazed pork roast

How to make Apricot and rosemary glazed pork roast

Ingredients

Method