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Roast pork with macadamia and sage stuffing with roasted pears
date:Jul 07, 2014
lean 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. Roas

12/19 23:58