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Fennel seed roast pork with maple baby pears
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Prep Time:
20 minutes
Cook Time:
100 minutes
Total Time:
120 minutes
Effortlessly roast pork in just 20 minutes for a mouthwatering meal.
Ingredients:
  • 1 small leek, pale section only, thinly sliced
  • 30g walnut
  • 70g prune
  • 70g breadcrumbs
  • 20.00 ml sage, coarsely chopped
  • 1 (about 1.5kg) rolled pork loin, boned
  • 9.60 gm sea salt flakes
  • 1 tsp fennel seeds
  • 6 small corella pears, halved
  • 60ml maple syrup
Instructions:
  • Preheat the oven to 230°C. Heat half of the oil in a medium frying pan over medium heat. Sauté leek and garlic for 5 minutes until leek softens. Transfer to a large bowl. Toast walnuts in the pan for 2-3 minutes until lightly browned. Add to the leek mixture.
  • Combine the prunes, breadcrumbs, and sage with the leek mixture, stirring until well mixed. Season with salt and pepper to taste.
  • Lay the pork loin, skin-side up, on a clean surface. Dry the meat with paper towels. Flip it over and carefully carve a 5cm-deep pocket under the meat's eye for the stuffing. Spread the stuffing down the middle of the pork, roll it up to seal in the filling, and tie it securely with kitchen twine at 2cm intervals. Transfer the pork to a roasting dish, drizzle with the rest of the oil, and season with salt and fennel seeds. Massage the seasonings into the skin.
  • 1. Roast pork in a preheated oven at 200°C for 30 minutes, then reduce heat to 180°C. 2. Surround the pork with pears and generously drizzle with maple syrup. 3. Continue roasting for an additional hour, or until the pork is tender. 4. Transfer the pork to a serving platter, cover with foil, and let it rest for 15 minutes. 5. Serve the dish with the maple-roasted pears on the side.

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