adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Roast pork with pear and cranberry stuffing cups
Roast pork with pear and cranberry stuffing cups
0 Likes
Prep Time:
45 minutes
Cook Time:
145 minutes
Total Time:
190 minutes
Roast pork with crispy crackling served with stuffing cups.
Ingredients:
  • 1.5kg brushed potatoes, peeled, chopped
  • 9.60 gm sea salt flakes
  • 40.00 ml thyme leaves
  • 2 kg pork leg boneless roast
  • 27.30 gm olive oil
  • 2 x 165g pkts traditional liquid gravy
  • Steamed green beans, to serve
  • 70g butter, chopped
  • 1/2 brown onion, finely chopped
  • 1 pear, peeled, finely chopped
  • 210g breadcrumbs
  • 40.00 ml macadamias, finely chopped
  • 45g dried cranberry
  • 40.00 ml flat-leaf parsley, finely chopped
  • 1 free range egg, lightly whisked
Instructions:
  • Preheat oven to 230C. Boil potatoes in salted water for 12 minutes until tender. Drain, return to the pan, and shake to roughen edges.
  • In a small bowl, mix salt and 1 tablespoon of thyme. Drizzle pork with 1 tablespoon of oil. Sprinkle salt mixture over the pork, massaging it into the cuts. Transfer pork to a baking tray and roast in the oven for 30 minutes until the rind crackles.
  • Coat the potatoes in the leftover oil and thyme, then place them around the pork. Lower the oven temperature to 180C and roast for an additional 1 hour and 40 minutes, or until the pork is fully cooked. Let the pork rest, covered, for 30 minutes before serving.
  • While the pork roasts, prepare the pear and cranberry stuffing cups. In a large frying pan over medium heat, melt 20g of butter. Sauté the onion for 3 minutes, then add the garlic and pear, stirring for 2 minutes. Add the remaining butter and cook until melted. In a bowl, combine breadcrumbs, macadamias, cranberries, and parsley. Mix in the onion mixture and let it cool for 5 minutes. Stir in the egg. Divide the mixture into eight lightly greased 1/3 cup (80ml) muffin pans, pressing firmly. Bake until golden, for about 15 minutes.
  • Warm up the gravy according to the packet instructions. Slice the pork and serve alongside stuffing cups, roast potatoes, steamed beans, and gravy.

Similar Recipes