Roast Pork With Pear And Sausage Stuffing Balls

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This roast pork joint with pear jus brings a deliciously fruity spin to your classic Sunday roast.

Prep time: 20 mins

Cook time: 3 hrs and 0 mins

Serves: 6

Cooking Skill: Not Too Tricky

Ingredients

1 x 1.6kg boned and rolled pork loin or leg joint
2 teaspoons oil
2 small pears, peeled, cored and finely chopped
2 tablespoons pear cider or stock
For the stuffing
225g pork and herb sausages
2 tablespoons freshly chopped sage leaves
2 small pears, peeled, cored and finely chopped

Method

Step 1

Preheat the oven to 180°C, 160°C Fan, Gas Mark 4.

Step 2

Weigh the joint and calculate the cooking time, 30 minutes per 450g plus 30 minutes (medium). Dry the rind and score deeply with a sharp knife.  Rub the joint with a little oil and salt.

Step 3

Place the joint in a roasting tin and open roast in the oven for the calculated cooking time. Add the small pears for roasting 30 minutes before the end of the cooking time.

Step 4

To make the stuffing, remove the sausage meat from the skins and place in a mixing bowl.  Add the sage and the remaining  chopped pears and mix thoroughly.  Take large spoonfuls of the mixture and shape into balls, place on a baking sheet and cook in the oven for around 20-25 minutes until golden and cooked through.

Step 5

When the joint is cooked allow to stand for 10 minutes before carving.

Step 6

Save the meat juices and pour into a small pan, add a large splash of pear cider or stock and boil rapidly for a few minutes to reduce slightly.

Step 7

Serve the pork with the stuffing balls, seasonal vegetables, roasted pears and pear jus.

Method

Step 1

Preheat the oven to 180°C, 160°C Fan, Gas Mark 4.

Step 2

Weigh the joint and calculate the cooking time, 30 minutes per 450g plus 30 minutes (medium). Dry the rind and score deeply with a sharp knife.  Rub the joint with a little oil and salt.

Step 3

Place the joint in a roasting tin and open roast in the oven for the calculated cooking time. Add the small pears for roasting 30 minutes before the end of the cooking time.

Step 4

To make the stuffing, remove the sausage meat from the skins and place in a mixing bowl.  Add the sage and the remaining  chopped pears and mix thoroughly.  Take large spoonfuls of the mixture and shape into balls, place on a baking sheet and cook in the oven for around 20-25 minutes until golden and cooked through.

Step 5

When the joint is cooked allow to stand for 10 minutes before carving.

Step 6

Save the meat juices and pour into a small pan, add a large splash of pear cider or stock and boil rapidly for a few minutes to reduce slightly.

Step 7

Serve the pork with the stuffing balls, seasonal vegetables, roasted pears and pear jus.

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