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Stuffed pork loin with roasted baby pears
Stuffed pork loin with roasted baby pears
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Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
100 minutes
Discover the ultimate delight: tender, juicy pork roast with a golden, crispy crackling!
Ingredients:
  • 36.40 gm olive oil
  • 1 brown onion, finely chopped
  • 2 pancetta slices, finely chopped
  • 45g hazelnuts
  • 70g prune
  • 20.00 ml finely shredded sage
  • 70g breadcrumbs
  • 1.5kg rolled pork loin, boned
  • 9.60 gm sea salt flakes
  • 8 small corella pears
  • 40.00 ml plain flour
  • 375ml chicken stock
Instructions:
  • Preheat the oven to 230°C. Heat half of the oil in a skillet over medium heat. Sauté the onion, garlic, and pancetta for 5 minutes until the onion softens. Remove from heat and mix in hazelnuts, prunes, sage, and breadcrumbs. Season with salt and pepper.
  • Lay the pork loin, rind-side up, on a clean surface and pat dry with paper towels. Score the rind with a sharp knife, then make a 5cm-deep cut under the eye of the meat to create a cavity for stuffing. Fill the pork's center with stuffing, roll it up, and tie with kitchen string. Place the pork in a roasting pan, drizzle with oil, sprinkle with salt, and rub it into the rind. Roast at 220°C for 30 minutes, then reduce heat to 180°C. Add pears around the pork and roast for another 45 minutes until pork is tender. Rest covered in foil for 15 minutes before serving.
  • Place the pan over medium heat and add the flour. Cook while stirring with a flat-sided spoon to incorporate any baked-on pan juices for 1-2 minutes until bubbling. Pour in the stock and bring it to a boil. Keep stirring for 5 minutes until the gravy boils and thickens. Remove from heat and strain the gravy through a fine sieve into a jug.
  • Arrange the succulent pork and caramelized roasted pears beautifully on a platter. Slice the pork and drizzle with rich gravy before serving.

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