Roast Pork with Macadamia, Sage Stuffing & Roasted Pears

pork - sydney butcher


  • 2 tablespoons olive oil
  • 1 brown onion, finely chopped
  • 4 slices pancetta, finely chopped
  • 2 garlic cloves, crushed
  • 1/2 cup (80g) macadamias, coarsely chopped
  • 1/4 cup (45g) toasted pine nuts
  • 1 cup (70g) dried breadcrumbs
  • 2 tablespoons finely shredded sage
  • 1 egg, lightly whisked
  • 1 (about 1.5kg) boned rolled loin or leg pork
  • 1 teaspoon fennel seeds
  • 1 teaspoon sea salt flakes
  • 4 Williams pears, halved lengthways
  • 2 tablespoons maple syrup
  • Steamed asparagus, to serve
  • Baby rocket leaves, to serve

Cooking Time

40 Mins Prep, 1 Hour 25 Mins Cook




6 Servings





Step 1

Preheat oven to 230°C. Heat half the oil in a large frying pan over medium heat. Add the onion, pancetta and garlic and cook, stirring, for 5 minutes or until onion softens. Add macadamias and cook, stirring, for 3-4 minutes or until nuts are lightly golden. Remove from heat and set aside to cool slightly.

Step 2

Transfer to a medium bowl. Add the pine nuts, breadcrumbs, sage and egg and stir to combine. Season with salt and pepper.

Step 3

Place the pork loin, rind-side up, on a clean surface. Pat dry with paper towel. Turn pork over and use a small, sharp knife to make a 5cm-deep cut under the eye of the meat to make a cavity for the stuffing. Place the stuffing across the centre of the pork. Roll pork to enclose the filling. Secure with kitchen string, tying at 2cm intervals. Place in a roasting pan. Drizzle with remaining oil and sprinkle with fennel seeds and salt. Use your hands to rub into the rind. Place the pears around the pork and drizzle with maple syrup. Roast in oven for 30 minutes. Reduce heat to 180°C and roast for a further 45 minutes or until pork is tender and pears caramelise. Remove from heat and cover with foil. Set aside for 15 minutes to rest.

Step 4

Cut pork into slices. Place on serving plates with roasted pears and drizzle over pan juices. Serve with steamed asparagus and baby rocket leaves.


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