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The Best Ever Roast Pork with Rafferty’s Apple Pear and Cinnamon Puree

Ingredients: (Serves 6)

  • Rafferty’s Garden Apple Pear & Cinnamon Puree
  • 2.7kg shoulder pork
  • ¼ cup olive oil
  • 1 tablespoon table salt (see note)
  • 3 apples, cored, quartered
  • 3 pears, cored, quartered

Directions:

  1. Preheat oven to 220°C. Pat pork rind dry with paper towel. Coat rind with 1 ½ tablespoons oil. Place pork, rind side up, in a greased roasting pan. Sprinkle salt evenly over pork rind. Roast for 30 minutes. Reduce oven to 180°C and roast for a further 45 minutes.
  2. Remove pork from oven and spoon over pan juices. Roast for a further 1 hour or until pork is cooked through. Add apples and pears and drizzle with remaining oil. Increase oven to 230°C. Roast for 20 minutes or until golden and crisp.
  3. Cover pork and stand in pan for 20 minutes. Serve pork with Rafferty’s Garden Apple Pear & Cinnamon Puree as a  side sauce, roast vegetables and fruit.

Rafferty’s Spinach and Bacon Pasta

Ingredients:

  • 1 packet of Rafferty’s Garden Spinach Apple Broccoli & Pea Puree
  • 1 (12 ounce) package penne pasta
  • 2 tablespoons olive oil, divided
  • 6 slices bacon, chopped
  • 2 tablespoons minced garlic
  • 1 (14.5 ounce) can diced tomatoes
  • 1 bunch fresh spinach, rinsed and torn into bite-size pieces

Directions:

  1. Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes.
  2. Meanwhile, heat 1 tablespoon of olive oil in a pan over medium heat. Place bacon in the pan and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes and Spinach Apple Broccoli & Pea puree, and cook until heated thoroughly.
  3. Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon tomato, and spinach mixture.