1 Riverview Roast Pork, sliced
1 tbs olive oil
2 tbs unsalted butter, divided
1 sprig fresh rosemary, plus extra to serve
3 shallots, peeled & halved lengthways (or quartered if larger)
2 pears, cut into 2cm thick wedges
¼ cup maple syrup
¼ cup chicken stock
1 tbs apple cider vinegar
Heat the olive oil and half the butter in a large non-stick fry pan over medium heat.
Add the rosemary and allow to infuse for a minute or two before transferring to a plate.
Add shallots and cook for 10 minutes, turning, until golden and caramelised.
Add the pears and cook for 2-3 minutes a side until caramelised and tender but not too soft that they fall apart.
Add the maple syrup, stock and vinegar. Simmer for 1-2 minutes until reduced and glossy. Remove from heat.
Divide mashed potatoes and sliced pork between dinner plates and serve with caramelised pears and shallots. Drizzle over excess glaze and serve topped with fresh rosemary sprigs.