Rolled loin of pork with pear and cinnamon sauce

Cooking Meat Rolled loin of pork with pear and cinnamon sauce

The perfect dinner for any time of the year, with all the flavours you love in a roast.

Lables: Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Preheat oven to 230C or 210C.
  2. Remove pork from netting and lay flat on a clean board, skin-side up. Using a sharp knife, score skin. Turn pork over and pound to flatten slightly. Lay bacon over half of pork. Slice 2 pear halves and lay over bacon. Top with prunes. Fold pork over stuffing to enclose and tie with kitchen string to secure.
  3. Drizzle oil over skin and rub in salt, pressing into scores. Place on a rack in a roasting pan. Bake for 40 mins. Reduce heat to 200C or 180C fan and bake for a further 1hr 20 mins, or until juices run clear when a skewer is inserted in the centre. Remove pork, cover loosely with foil and stand for 15 mins before slicing.
  4. Meanwhile, to make pear sauce, chop remaining pears and place in a saucepan with brandy, cinnamon and reserved juice. Simmer on low heat for 10 mins, or until pears have collapsed. Using a hand blender, blend until smooth. Serve pork with pear sauce.

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1.7kg Coles butcher easy carve pork shoulder roast
3 rashers bacon, rind removed
825g can Coles pear halves in fruit juice, drained
2 tbsp pear juice reserved
10 Coles pitted prunes
1 tbsp Coles pure olive oil
2 tbsp salt
1 tbsp brandy
1 tsp ground cinnamon

Adv

Autors
Preparation time
15
Cooking time
2:00
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Meat
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