Roast pork with macadamia and sage stuffing with roasted pears

Recipes / Meat

Detailed step-by-step description of how to cook the dish "Roast pork with macadamia and sage stuffing with roasted pears". Try it by all means

Recipe «Roast pork with macadamia and sage stuffing with roasted pears» presented in category Recipes / Meat, to prepare this dish you will need no more 1:25 minutes. To make this dish at home by prescription from the author sheff would need: 2 tbsp olive oil, 1 brown onion, finely chopped, 4 slices Primo Gourmet Selection Pancetta, finely chopped, 2 garlic cloves, crushed, 1/2 cup macadamias, coarsely chopped , 1/4 cup toasted pine nuts, 1 cup dried breadcrumbs, 2 tbsp finely shredded sage , 1 egg, lightly whisked, 1 boned rolled loin or leg pork, 1 tsp fennel seeds, 1 tsp sea salt flakes, 4 Williams pears, halved lengthways, 2 tbsp maple syrup, Steamed asparagus, to serve, Baby rocket leaves, to serve.

Ingredients:

  • 2 tbsp olive oil 
  • 1 brown onion, finely chopped 
  • 4 slices Primo Gourmet Selection Pancetta, finely chopped 
  • 2 garlic cloves, crushed 
  • 1/2 cup macadamias, coarsely chopped 
  • 1/4 cup toasted pine nuts 
  • 1 cup dried breadcrumbs 
  • 2 tbsp finely shredded sage 
  • 1 egg, lightly whisked 
  • 1 boned rolled loin or leg pork 
  • 1 tsp fennel seeds 
  • 1 tsp sea salt flakes 
  • 4 Williams pears, halved lengthways 
  • 2 tbsp maple syrup 
  • Steamed asparagus, to serve 
  • Baby rocket leaves, to serve 

Instructions

  1. Preheat oven to 230°C. Heat half the oil in a large frying pan over medium heat. Add the onion, pancetta and garlic and cook, stirring, for 5 minutes or until onion softens. Add macadamias and cook, stirring, for 3-4 minutes or until nuts are lightly golden. Remove from heat and set aside to cool slightly.
  2. Transfer to a medium bowl. Add the pine nuts, breadcrumbs, sage and egg and stir to combine. Season with salt and pepper.
  3. Place the pork loin, rind-side up, on a clean surface. Pat dry with paper towel. Turn pork over and use a small, sharp knife to make a 5cm-deep cut under the eye of the meat to make a cavity for the stuffing. Place the stuffing across the centre of the pork. Roll pork to enclose the filling. Secure with kitchen string, tying at 2cm intervals. Place in a roasting pan. Drizzle with remaining oil and sprinkle with fennel seeds and salt. Use your hands to rub into the rind. Place the pears around the pork and drizzle with maple syrup. Roast in oven for 30 minutes. Reduce heat to 180°C and roast for a further 45 minutes or until pork is tender and pears caramelise. Remove from heat and cover with foil. Set aside for 15 minutes to rest.
  4. Cut pork into slices. Place on serving plates with roasted pears and drizzle over pan juices. Serve with steamed asparagus and baby rocket leaves.