Stuffed pork loin with roasted baby pears

One of the great pleasures in life is uncovering a pork roast with succulent meat under a layer of golden crispy crackling!

Recipe «Stuffed pork loin with roasted baby pears» presented in category Recipes / Meat, to prepare this dish you will need no more 1:20 minutes. To make this dish at home by prescription from the author sheff would need: 2 tbsp olive oil, 1 brown onion, finely chopped, 2 garlic cloves, crushed, 2 Primo Gourmet Selection Pancetta slices, finely chopped, 1/4 cup toasted hazelnuts, coarsely chopped , 1/3 cup prunes, coarsely chopped, 1 tbsp finely shredded sage, 1 cup dried breadcrumbs , 1.5kg rolled pork loin, boned, 1 tbsp sea salt flakes, 8 small corella pears, 2 tbsp plain flour, 1 1/2 cups Massel chicken style liquid stock.

Ingredients:

• 2 tbsp olive oil 
• 1 brown onion, finely chopped 
• 2 garlic cloves, crushed 
• 2 Primo Gourmet Selection Pancetta slices, finely chopped 
• 1/4 cup toasted hazelnuts, coarsely chopped 
• 1/3 cup prunes, coarsely chopped 
• 1 tbsp finely shredded sage 
• 1 cup dried breadcrumbs 
• 1.5kg rolled pork loin, boned 
• 1 tbsp sea salt flakes 
• 8 small corella pears 
• 2 tbsp plain flour 
• 1 1/2 cups Massel chicken style liquid stock 

Instructions

1. Preheat oven to 230°C. Heat half the oil in a frying pan over medium heat. Add the onion, garlic and pancetta and cook, stirring, for 5 minutes or until onion softens. Remove from heat. Add the hazelnuts, prunes, sage and breadcrumbs and stir to combine. Season with salt and pepper.
2. Place the pork loin, rind-side up, on a clean work surface. Pat dry with paper towel. Use a small sharp knife to score the rind. 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 the stuffing across the centre of the pork. Roll to enclose filling. Secure with kitchen string, tying at 2cm intervals. Place in a roasting pan. Drizzle with remaining oil and sprinkle with salt. Use your hands to rub into the rind. Roast for 30 minutes. Reduce heat to 180°C. Arrange the pears around the pork in the pan. Roast for a further 45 minutes or until pork is tender and cooked to your liking. Transfer to a platter. Cover with foil and set aside for 15 minutes to rest.
3. Meanwhile, place the pan over a medium heat. Add the flour and cook, stirring with a flat-sided spoon to lift any baked-on pan juices, for 1-2 minutes or until bubbling. Add the stock and bring to the boil. Cook, stirring, for 5 minutes or until gravy boils and thickens. Remove from heat. Strain through a fine sieve into a jug.
4. Place the pork and roasted pears onto a serving platter. Cut pork into slices and serve with gravy.