| | Sage and cider pork roast
Sage and cider pork roast
Sage and cider pork roast 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 230C. Combine salt and sage in a small bowl. Rub salt mixture over pork rind and into the cuts.
  2. Place pork in a large roasting pan. Roast for 30 mins or until the rind crackles. Reduce oven temperature to 180C. Add the parsnip and cider. Roast for a further 1 hour 15 mins, adding the apple and sage for the last 30 mins of cooking.
  3. Cover the pork with foil and set aside for 20 mins to rest. Slice and serve with parsnip, apple, mash, baby broccoli and the pan juices.
Time for preparing:
105 min.


  • 1 tablespoon sea salt flakes
  • 1 tablespoon fresh sage, finely chopped
  • 2kg Coles Australian Pork Leg Roast Boneless
  • 4 parsnips, peeled, quartered
  • 1 1/2 cups (375ml) apple cider
  • 4 pink lady apples, quartered
  • 1/3 cup sage leaves
  • Mashed potato, to serve
  • Steamed baby broccoli, to serve