Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
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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