Pork Loin with Sausage, Pear & Pistachio Stuffing
Ingredients
- 30g butter
- 1 pear, peeled, cored & cut into 2cm dice
- 2 tbs olive oil
- 1 onion, finely diced
- 6 sage leaves, roughly chopped
- 1 sprig fresh rosemary, finely chopped
- 2 cloves garlic, finely chopped
- 200g Italian pork sausages, casings removed & broken into chunks
- 50g pistachios
- Sea salt & black pepper
- 2kg piece of boneless pork loin, skin on & scored
Method
- Preheat oven to 200°C Fan Assist.
- Heat the butter in a large frying pan over medium heat. Once the butter is foaming, add the pear and cook, stirring, for 5-6 minutes until caramelised but still firm, transfer pears to a bowl. In the same pan, add oil, onion, sage and rosemary and cook for 5-10 minutes until soft, add the garlic and cook for a further minute then transfer to bowl with pears. Season with salt and pepper, add the sausage meat and pistachios and mix well to combine.
- Place pork skin-side down on your work surface and spread stuffing alongside the loin meat, roll up and tie with kitchen string at several intervals. Place on a roasting tray and season the skin with sea salt, rubbing into the scoring. Transfer to oven and cook on the middle rack for 30 minutes until the skin is crackling and crisp, then turn the oven down to 180°C Fan and cook for a further 60 minutes until the pork is just cooked. Rest for 15 minutes before slicing thickly and serving.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
