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Roast pork with pear and cranberry stuffing cups

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Stuffed with pear and cranberry, these mini roast pork cups make for a delicious savoury starter or side with a sweet touch.

  • Serves8
  • Cook time1 hour 45 minutes
  • Prep time20 minutes, (+ 15 mins resting)
Roast pork with pear and cranberry stuffing cups


  • 1.5kg brushed potatoes, peeled, chopped
  • 1 tbs Saxa Sea Salt Flakes
  • 2 tbs thyme leaves
  • 2 kg Coles Australian Pork Leg Boneless Roast
  • 1½ tbs olive oil
  • 2 x 165g pkts Gravox Traditional Liquid Gravy
  • Steamed green beans, to serve

Pear and cranberry stuffing cups

  • 70g butter, chopped
  • ½ brown onion, finely chopped
  • 1 garlic clove, crushed
  • 1 pear, peeled, finely chopped
  • 3 cups (210g) breadcrumbs, made from day old bread
  • 2 tbs finely chopped macadamias
  • ⅓ cup (45g) dried cranberries
  • 2 tbs finely chopped flat-leaf parsley
  • 1 Coles Australian Free Range Egg, lightly whisked

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 230°C. Cook potatoes in a saucepan of salted boiling water for 12 mins or until just tender. Drain and return to the pan. Shake the pan to scuff the edges of the potatoes.
  2. Step 2

    Meanwhile, combine salt and 1 tbs of the thyme in a small bowl. Drizzle pork with 1 tbs of the oil. Sprinkle with salt mixture and rub over the pork and into the cuts. Place pork in a baking tray and roast in the oven for 30 mins or until the rind crackles.

  3. Step 3

    Toss potatoes in remaining oil and thyme and arrange around the pork. Reduce the oven temperature to 180°C and roast for a further 1 hour or until pork is cooked through. Rest pork, covered, for 15 mins.
  4. Step 4

    While the pork is roasting, make the Pear and cranberry stuffing cups. Heat 20g of the butter in a large frying pan over medium heat. Add the onion and cook for 3 mins. Add the garlic and pear. Cook, stirring for 2 mins. Add remaining butter and cook for 2 mins or until melted. Place breadcrumbs, macadamias, cranberries and parsley in a large bowl. Add onion mixture and stir well to combine. Cool for 5 mins. Stir in egg. Divide among eight 1/3 cup (80ml) lightly greased muffin pans, pressing the mixture firmly. Bake for 15 mins or until golden.

  5. Step 5

    Heat gravy following packet directions. Slice pork and serve with stuffing cups, roast potatoes, steamed beans and gravy.

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