Pecan pork with balsamic onions & pears

Recipes / Meat

Detailed step-by-step description of how to cook the dish "Pecan pork with balsamic onions & pears". Try it by all means

Recipe «Pecan pork with balsamic onions & pears» presented in category Recipes / Meat, to prepare this dish you will need no more 1:30 minutes. To make this dish at home by prescription from the author sheff would need: 1 x 100g pkt pecan halves, 105g fresh breadcrumbs, 1/3 cup loosely packed fresh continental parsley, 2 tbsp chopped fresh sage, 2 garlic cloves, crushed , Salt & freshly ground black pepper, 1 x 2kg boned rolled loin of pork, string removed, 1 tbsp salt, extra , Baby spinach leaves, to serve, 4 small red onions, halved, each half cut into 3 wedges, 3 beurre bosc pears, halved leaving stems intact, 80g butter, melted, 60ml balsamic vinegar, 70g brown sugar.

Ingredients:

  • 1 x 100g pkt pecan halves 
  • 105g fresh breadcrumbs 
  • 1/3 cup loosely packed fresh continental parsley 
  • 2 tbsp chopped fresh sage 
  • 2 garlic cloves, crushed 
  • Salt & freshly ground black pepper 
  • 1 x 2kg boned rolled loin of pork, string removed 
  • 1 tbsp salt, extra 
  • Baby spinach leaves, to serve 
  • 4 small red onions, halved, each half cut into 3 wedges 
  • 3 beurre bosc pears, halved leaving stems intact 
  • 80g butter, melted 
  • 60ml balsamic vinegar 
  • 70g brown sugar 

Instructions

  1. Preheat oven to 220°C. Place pecans in the bowl of a food processor and process until coarsely chopped. Add breadcrumbs, parsley, sage and garlic, and process until well combined. Season with salt and pepper.
  2. Place the pork, rind-side up, on a clean work surface. Score rind with a knife, crossways, to the fat layer, at 2cm intervals. Turn pork over. Cut a vertical slit into the thick end (do not cut all the way through). Open the thick end to sit flat and place pecan mixture down the centre. Beginning at the thicker end, roll up to enclose filling. Use unwaxed white kitchen string to tie at 2cm intervals. Place pork, rind-side up, in a roasting pan.
  3. Rub extra salt into rind cuts. Roast in preheated oven for 25 minutes or until rind crackles. Remove from oven. Reduce oven temperature to 190°C.
  4. To make the balsamic onions & pears, combine onion, pear, butter, vinegar and sugar in a large bowl and gently toss to combine. Place the pear mixture, in a single layer, around the pork. Roast in oven for a further 1 hour or until rind is golden and crackled. Remove from oven. Transfer the pork to a plate. Cover with foil and set aside for 5 minutes to rest.
  5. Add the spinach leaves to the pear mixture in the roasting pan, and gently toss until combined and spinach wilts. Arrange pear mixture on a platter. Top with pork and drizzle with pan juices. Carve pork into thick slices to serve.