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Roast Loin Of Pork With Nashi Stuffing

Nashi, a perfect complement for crisp roast pork


  • pork

  • stuffing

  • vegetables


  • pork:

  • 1.

    Preheat oven to 220C.

  • 2.

    Score the pork skin with a very sharp knife.

  • 3.

    Set aside.

  • stuffing:

  • 1.

    Place pork, skin side down, on board and lay stuffing mixture down the middle.

  • 2.

    Roll loin and tie tightly with string at intervals to secure.

  • 3.

    Note: any extra stuffing can be put in a small cake tin and baked alongside the pork, covered with foil.

  • 4.

    Place pork in baking tray.

  • 5.

    Pat skin dry.

  • 6.

    Rub salt into the cuts then rub skin with oil.

  • vegetables:

  • 1.

    Add vegetables to baking dish and drizzle with some oil.

  • 2.

    Bake for 20 minutes, then lower heat to 180C and continue cooking for another 20 –30 minutes until meat is cooked and juices run clear when tested with a skewer.

  • 3.

    Remove pork from baking tray and allow to rest for 15 minutes, covered with foil, whilst the vegetables continue to cook.

  • 4.

    Remove vegetables from oven when cooked.

  • To serve:

  • 1.

    Carve pork and place on serving platter with roasted vegetables and drizzle with pan juices.

  • 2.

    Scatter with fresh thyme leaves, salt and pepper.

  • 3.

    Serve immediately.


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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Chardonnay and Merlot are the best wines to pair with Roast Loin Of Pork With Nashi Stuffing.


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