Roast Pork With Pear And Sausage Stuffing Balls Roast Pork With Pear And Sausage Stuffing Balls

Roast Pork With Pear And Sausage Stuffing Balls

Prep Time

Prep Time
20 minutes

Cooking Time

cooking time
1 hour 30 minutes

Not Too Ticky Cooking Skill

cooking skill
Not too tricky

Serves

serves
6 people

Ingredients

  • 1 x 1.6kg boned and rolled pork loin or leg joint
  • 2 teaspoons oil
  • 2 tablespoons pear cider
  • 2 small pears, peeled, cored and finely chopped
  • 2 tablespoons pear cider
  • For the stuffing:

  • 225g pork and herb sausages
  • 2 tablespoons freshly chopped sage leaves
  • 2 small pears, peeled, cored and finely chopped

Method

1

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

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.

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.

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.

5

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

6

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

7

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

Additional Information

Allow 100-175g raw meat per person.