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Pork with nut & speck seasoning with honeyed roast pears
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Prep Time:
25 minutes
Cook Time:
100 minutes
Total Time:
125 minutes
Ingredients:
  • 120g speck
  • 1 large brown onion, finely chopped
  • 1 100g pkt unsalted cashews, chopped (Ducks brand*)
  • 50g (1/2 cup) blanched flaked almonds, roughly chopped (Ducks brand*)
  • 30g (1/4 cup) almond meal (Ducks brand)
  • 5 tsp fresh oregano leaves, chopped
  • 1 bunch fresh thyme
  • 1 egg
  • Salt & freshly ground black pepper
  • 1 bunch sage
  • 1.2kg boned rolled loin of pork, string removed
  • 3 small Bartlett pears, cut in half leaving stems intact
  • 42.90 gm honey
  • 18.20 gm olive oil
  • 450g green beans, topped, tailed
Instructions:
  • Dice the speck into 1cm cubes using a sharp knife.
  • 1. Preheat the oven to 180°C. 2. Melt butter in a large frying pan over medium heat. 3. Add speck and half of the onion, cook for 3-4 minutes until onion softens. 4. Stir in cashews, almonds, almond meal, oregano, and 1 tablespoon of thyme leaves. Cook for 2-3 minutes until nuts are golden brown. 5. Transfer mixture to a medium bowl and let it cool for 10 minutes. 6. Stir in the egg, season with salt and pepper to taste.
  • Place the pork loin, skin-side up, on a clean surface and pat it dry with a paper towel. Turn the pork over and carefully make a horizontal slit from the center towards the edge on the thicker end, ensuring not to cut all the way through. Gently open the pork so that it lays flat. Spread the nut mixture evenly across the center of the pork loin and lay out the sage leaves on top, setting aside 12 leaves with stems. Starting from the thicker end, roll the pork up to seal in the filling. Use kitchen string to tie it at 2cm intervals to secure the roll. Finally, place the remaining thyme sprigs under the string across the top of the pork.
  • Place the pork in a roasting pan and sprinkle the skin with 1/2 teaspoon of salt, then season with pepper. Surround the pork with pears, cut-side down, and drizzle them with honey. Roast in a preheated oven for 70 minutes until the pork skin is golden, the flesh is cooked through, and the pears are caramelized. Remove from oven, cover loosely with foil, and let it rest in a warm place for 10 minutes before carving.
  • Heat oil in a medium frying pan over medium-high heat. Quickly fry reserved sage leaves until crisp, about 15-20 seconds. Transfer to a paper towel-lined plate using a slotted spoon. Reduce heat to medium, then add the remaining onion. Sauté until golden, about 2-3 minutes. Add beans and cook until bright green and tender crisp, stirring occasionally, about 3-4 minutes. Remove from heat.
  • Cut pork into thick slices. Plate with fresh pears and crisp green beans. Top with crispy fried sage leaves.

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