Roast Pork With Pear And Sausage Stuffing Balls

Recipe rating

    Recipe rated 5 stars
(1)

Add to list

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.

Love Pork logo

Roast Pork with Pear and Sausage Stuffing Balls

Roast leg of pork served on a wooden chopping board, festive themed décor with side dishes

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.

Rate this recipe

Click the stars to rate this recipe to let other users know what you think