Roasted porchetta with pear and pine nut stuffing – Food & Home Magazine
Roasted porchetta with pear and pine nut stuffing is a wonderfully tender and rich Italian meat dish. Perfect for entertaining!
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Cooking tools:
- Roasting rack
- Butcher's twine
- Baking dish
- Grater
- Paring knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Oven
Ingredients
- 1,6kg pork loin, butterflied and ready to be rolled and tied
- 2 small firm pears, grated
- 30ml (2 tbsp) fresh sage leaves, chopped
- 15ml (1 tbsp) brown sugar
- 115g pine nuts, toasted
- 20g butter, melted
- olive oil, for rubbing
- sea salt flakes
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