Pear-Roasted Pork Loin Joint | Pork Recipes

Name: Pear-Roasted Pork Loin Joint | Pork Recipes
Ingredients: 2 teaspoons fennel seeds; a few sprigs of fresh sage; 1 red onion; 6 higher-welfare pork bones, reserved from the loin; 1 x 2.2kg higher-welfare boneless pork loin joint, skin scored about 1cm deep and at 1cm intervals (get your butcher to do this, or do it very carefully yourself with a sharp knife); SAGE & PINE NUT STUFFING; 3 slices of sourdough bread; 100g pine nuts; 1 pear; olive oil; VEG, PEARS & GRAVY; 3 pears; 2 bulbs of fennel; 2 small red onions; 1 bulb of garlic; a few sprigs of fresh rosemary; 4 fresh bay leaves; 1 wine glass of perry (130ml); 2 tablespoons plain flour; 1 litre of fresh organic chicken stock

www.jamieoliver.com

Looking to make the perfect roast pork loin? Look no further than this recipe for pear-roasted pork loin joint with sage & pint nut stuffing from Jamie.

View full recipe on www.jamieoliver.com

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Ingredients

2 teaspoons fennel seeds
a few sprigs of fresh sage
1 red onion
6 higher-welfare pork bones, reserved from the loin
1 x 2.2kg higher-welfare boneless pork loin joint, skin scored about 1cm deep and at 1cm intervals (get your butcher to do this, or do it very carefully yourself with a sharp knife)
SAGE & PINE NUT STUFFING
3 slices of sourdough bread
100g pine nuts
1 pear
olive oil
VEG, PEARS & GRAVY
3 pears
2 bulbs of fennel
2 small red onions
1 bulb of garlic
a few sprigs of fresh rosemary
4 fresh bay leaves
1 wine glass of perry (130ml)
2 tablespoons plain flour
1 litre of fresh organic chicken stock