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Roast pork with prosciutto, sage & pistachio nuts
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Prep Time:
25 minutes
Cook Time:
90 minutes
Total Time:
115 minutes
Ingredients:
  • 19.20 gm salt
  • 2 1.5kg boned pork loins
  • 250g thin slices prosciutto
  • 20 fresh sage leaves
  • 110g (2/3 cup) shelled pistachio nuts, roughly chopped
  • 42.00 gm fresh lemon juice
  • 6 (about 250g each) beurre bosc pears, unpeeled, halved, stems left intact
Instructions:
  • Place the pork loins, rind-side up, on a clean surface and score the rind crossways with a sharp knife, cutting down to the fat layer at 2cm intervals. Pat dry with a paper towel.
  • Place the pork loin horizontally in front of you with the thicker end on the left. Make a horizontal slit in the thicker end, not cutting all the way through. Open the slit and flatten the pork. Arrange half of the prosciutto on each loin, leaving a 3cm border at the ends. Add sage, pistachios, and the rest of the prosciutto on top. Roll up the pork starting from the thicker end and tie with white string evenly to hold it together.
  • Preheat the oven to 230°C and adjust the oven racks to ensure the pork loins will be perfectly cooked at the center of the oven.
  • Massage 1 tablespoon of salt and 1 tablespoon of lemon juice into the scored pork loin skin. Arrange in a large roasting pan and roast in a preheated oven until skin crackles (about 20 minutes). Lower the temperature to 180°C, add pears in a single layer around the pork, and continue cooking for another hour until pork is golden, crackled, and cooked through.
  • Take out the pork from the pan, place it on a baking tray, and loosely cover with foil. Allow it to rest in a warm spot for 10 minutes. Meanwhile, put the pears back in the oven and bake for an additional 10 minutes until soft.
  • Switch off the oven and save the pan juices for gravy. Put the pears on the tray with the pork and keep them warm in the oven until ready to serve with gravy.
  • Arrange the pork loins and pears on separate large serving platters. Slice each pork loin into 2cm-thick pieces and serve with gravy on the side.

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