Stuffed roast pork neck, pears and parsnip

Ingredients

• 1 1/2 kilograms boneless pork neck or scotch with skin on
• 1/4 cup olive oil
• 1 tablespoon sea salt
• 6 sage leaves
• 4 pears, halved
• 4 parsnips, halved
• rocket leaves, to serve, if liked
• Stuffing
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 1/4 cup pine nuts
• 2 tablespoons chopped sage
• 1 clove garlic, crushed
• 1 1/2 cup fresh breadcrumbs
• 1/4 cup currants
• 1 egg