Walnut-Encrusted-Pork-Roast-CP2
Walnut-Encrusted-Pork-Roast-CP
Walnut Encrusted Pork Roast
Jazz up your dinner with this quick and easy twist that is sure to be a hit with the entire family. Combine it with our yummy sauce to take it to the next level.
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Recipe - SUPA IGA Georges Hall
Walnut-Encrusted-Pork-Roast-CP
Walnut Encrusted Pork Roast
Prep Time5 Minutes
Servings8
Cook Time60 Minutes
Ingredients
2kg pork leg, bone in
1 tablespoon olive oil
½ cup finely chopped walnuts
1 tablespoon snipped fresh rosemary
Directions
  1. Preheat your oven to 180C.
  2. Remove the rind of your pork and gently place it on a rack in a shallow baking pan.
  3. Combine walnuts and rosemary; press them over top and sides of your roast.
  4. Finish with a generous sprinkle of sea salt and cracked pepper.
  5. Roast for 1½ hours or until juices run clear.
5 minutes
Prep Time
60 minutes
Cook Time
8
Servings

Shop Ingredients

Makes 8 servings
2kg pork leg, bone in
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Free Country Pork Medallions, 400 Gram
$10.00 avg/ea$24.99/kg
1 tablespoon olive oil
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Balducci Extra Virgin Olive Oil, 500 Millilitre
$9.00$1.80/100ml
½ cup finely chopped walnuts
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Community Co Walnut, 130 Gram
$3.50$2.69/100g
1 tablespoon snipped fresh rosemary
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MasterFoods Rosemary Leaves, 16 Gram
$2.00$12.50/100g

Directions

  1. Preheat your oven to 180C.
  2. Remove the rind of your pork and gently place it on a rack in a shallow baking pan.
  3. Combine walnuts and rosemary; press them over top and sides of your roast.
  4. Finish with a generous sprinkle of sea salt and cracked pepper.
  5. Roast for 1½ hours or until juices run clear.