This pork recipe takes merely 20 minutes to prepare, then simply leave it in the oven to gently roast.
- Preheat oven to 230°C. Heat half the oil in a medium frying pan over medium heat. Add the leek and garlic and cook, stirring, for 5 minutes or until leek softens. Transfer to a large bowl. Add the walnuts to the pan and cook, stirring, for 2-3 minutes or until lightly toasted. Add to the leeks.
- Add the prunes, breadcrumbs and sage to the leek mixture and stir to combine. Season with salt and pepper.
- Place the pork loin, rind-side up, on a clean surface. Pat dry with paper towel. 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 stuffing across the centre of the pork. Roll to enclose. Secure with kitchen string, tying at 2cm intervals. Place in a roasting pan. Drizzle with remaining oil and sprinkle with salt and fennel seeds. Use your hands to rub into the rind.
- Roast in preheated oven for 30 minutes. Reduce heat to 180°C. Place the pears around the pork and drizzle with maple syrup. Roast for a further 1 hour or until pork is tender. Transfer to a platter. Cover with foil and set aside for 15 minutes to rest. Serve with the maple roasted pears.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set