Roast pork fillets with stuffed pears

Detailed step-by-step description of how to cook the dish "Roast pork fillets with stuffed pears". Try it by all means

Recipe «Roast pork fillets with stuffed pears» presented in category Recipes / Meat, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author sheff would need: 80ml kecap manis, 1 tbsp finely grated fresh ginger, 2 garlic cloves, crushed, 1 tsp Chinese five spice, 2 pork fillets , 1 x 825g can pear halves, drained, 1 tbsp peanut oil, 2 bunches baby bok choy, quartered lengthways , 1 x 100g pkt wild rice, 100g jasmine rice, 1 egg, lightly whisked, 3 green shallots, ends trimmed, thinly sliced diagonally, 2 tbsp coarsely chopped fresh coriander, 1/2 tsp Chinese five spice, Salt & freshly ground black pepper.

Ingredients:

• 80ml kecap manis 
• 1 tbsp finely grated fresh ginger 
• 2 garlic cloves, crushed 
• 1 tsp Chinese five spice 
• 2 pork fillets 
• 1 x 825g can pear halves, drained 
• 1 tbsp peanut oil 
• 2 bunches baby bok choy, quartered lengthways 
• 1 x 100g pkt wild rice 
• 100g jasmine rice 
• 1 egg, lightly whisked 
• 3 green shallots, ends trimmed, thinly sliced diagonally 
• 2 tbsp coarsely chopped fresh coriander 
• 1/2 tsp Chinese five spice 
• Salt & freshly ground black pepper 

Instructions

1. Combine the kecap manis, ginger, garlic and Chinese five spice in a shallow baking dish. Add the pork fillets and coat in the kecap manis mixture. Cover with plastic wrap and place in the fridge for 6 hours or overnight to marinate.
2. To make the wild rice seasoning, cook the wild rice and jasmine rice in separate saucepans of boiling water following packet directions or until tender. Drain. Refresh under cold water and drain well. Place the rice, egg, green shallots, coriander and Chinese five spice in a medium bowl. Season with salt and pepper. Stir until well combined.
3. Preheat oven to 180°C. Use a teaspoon to scoop a small hollow in the centre of each pear half. Spoon one-quarter of the seasoning mixture evenly among pear halves. Brush a 40cm piece of foil with 1 teaspoon of the oil to lightly grease. Place the remaining seasoning mixture down the centre of the foil and roll tightly to enclose.
4. Remove the pork from the marinade and reserve the marinade. Heat the remaining oil in a large roasting pan over high heat. Add the pork fillets and cook for 1 minute each side or until browned. Remove from heat. Arrange the pear halves around the pork fillets. Drizzle pork and pears evenly with reserved marinade. Roast the pork, pears and stuffing roll in preheated oven, brushing occasionally with pan juices, for 30 minutes or until the juices run just pink or clear when pork fillet is pierced with a skewer. Transfer pork, pears and stuffing roll to a plate and set aside for 10 minutes to rest.
5. Meanwhile, steam the bok choy over a saucepan of simmering water for 2 minutes or until just wilted (see microwave tip).
6. To serve, thickly slice the pork across the grain. Slice the stuffing roll crossways. Place the bok choy on serving plates and top with the pork. Serve with stuffing slices and pears and drizzle with pan juices.