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Couscous and feta stuffed roast pork with pears
Couscous and feta stuffed roast pork with pears
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Prep Time:
30 minutes
Cook Time:
150 minutes
Total Time:
180 minutes
Festive Christmas roast for the whole family to enjoy!
Ingredients:
  • 2.4kg boned rolled loin of pork, string removed
  • 14.40 gm sea salt flakes
  • 5 small pears, halved lengthways, cored
  • 625ml (2 1/2 cups) red wine
  • 625ml (2 1/2 cups) chicken style liquid stock
  • 70g (1/3 cup) couscous
  • 125ml (1/2 cup) boiling water
  • 80g fetta, crumbled
  • 62.50 ml shredded fresh basil
  • 2 tsp finely grated lemon rind
Instructions:
  • Preheat oven to 230°C. For the couscous & feta stuffing, simply combine couscous and boiling water in a bowl, cover, and let it sit for 5 minutes. Fluff the grains with a fork, then mix in feta, basil, lemon rind, and season with pepper until fully incorporated.
  • Place the pork, rind-side up on a clean surface. Score the rind crossways with a sharp knife at 2cm intervals. Flip the pork over and make a horizontal slit in the thick end without cutting all the way through.
  • Butterfly the pork to lay flat. Spread the stuffing down the center. Roll up tightly from the thicker end to seal in the filling. Secure with white kitchen string at 2cm intervals.
  • Place the pork, rind-side up, in a large roasting pan. Drizzle with 1 tablespoon of oil and rub salt into the cuts. Roast at 220°C for 35 minutes until the rind crackles. Reduce oven temperature to 200°C and roast for another 20 minutes. Arrange pear around the pork, drizzle with remaining oil, and roast for an additional hour until pork is cooked through and pear is golden and tender. Transfer to a serving platter, cover loosely with foil, and let it rest.
  • Use a spoon to skim off the top layer of oil from the pan, keeping any juices in the pan. Discard the oil. Add red wine and stock to the pan juices, then stir to combine. Bring the mixture to a boil over high heat. Cook, stirring, for 30-35 minutes until the jus thickens.
  • Pour the jus into a serving jug and drizzle it over the pork and pear.

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