Stuffed pork loin with roasted baby pears

Stuffed pork loin with roasted baby pears


One of the great pleasures in life is uncovering a pork roast with succulent meat under a layer of golden crispy crackling!

The ingredient of Stuffed pork loin with roasted baby pears

  1. 2 tablespoons olive oil
  2. 1 brown onion, finely chopped
  3. 2 garlic cloves, crushed
  4. 2 pancetta slices, finely chopped
  5. 1/4 cup (45g) toasted hazelnuts, coarsely chopped
  6. 1/3 cup (70g) prunes, coarsely chopped
  7. 1 tablespoon finely shredded sage
  8. 1 cup (70g) dried breadcrumbs (made from day old bread)
  9. 1.5kg rolled pork loin, boned
  10. 1 tablespoon sea salt flakes
  11. 8 small corella pears
  12. 2 tablespoons plain flour
  13. 1 1/2 cups (375ml) Massel chicken style liquid stock

The instruction how to make Stuffed pork loin with roasted baby pears

  1. Preheat oven to 230u00b0C. Heat half the oil in a frying pan over medium heat. Add the onion, garlic and pancetta and cook, stirring, for 5 minutes or until onion softens. Remove from heat. Add the hazelnuts, prunes, sage and breadcrumbs and stir to combine. Season with salt and pepper.
  2. Place the pork loin, rind-side up, on a clean work surface. Pat dry with paper towel. Use a small sharp knife to score the rind. Turn over and use a small sharp knife to make a 5cm-deep cut under the eye of the meat to make a cavity for stuffing. Place the stuffing across the centre of the pork. Roll to enclose filling. Secure with kitchen string, tying at 2cm intervals. Place in a roasting pan. Drizzle with remaining oil and sprinkle with salt. Use your hands to rub into the rind. Roast for 30 minutes. Reduce heat to 180u00b0C. Arrange the pears around the pork in the pan. Roast for a further 45 minutes or until pork is tender and cooked to your liking. Transfer to a platter. Cover with foil and set aside for 15 minutes to rest.
  3. Meanwhile, place the pan over a medium heat. Add the flour and cook, stirring with a flat-sided spoon to lift any baked-on pan juices, for 1-2 minutes or until bubbling. Add the stock and bring to the boil. Cook, stirring, for 5 minutes or until gravy boils and thickens. Remove from heat. Strain through a fine sieve into a jug.
  4. Place the pork and roasted pears onto a serving platter. Cut pork into slices and serve with gravy.

Nutritions of Stuffed pork loin with roasted baby pears

calories: 679.955 calories
calories: 33 grams fat
calories: 10 grams saturated fat
calories: 34 grams carbohydrates
calories: 23 grams sugar
calories: 56 grams protein
calories: 144 milligrams cholesterol
calories: 2094.7 milligrams sodium
calories: NutritionInformation

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