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
Ingredients
- 1.5kg brushed potatoes, peeled, chopped
- 1 tbs Saxa Sea Salt Flakes
- 2 tbs thyme leaves
- 2 kg Coles Australian Pork Leg Boneless Roast
- 1 1/2 tbs olive oil
- 2 x 165g pkts Gravox Traditional Liquid Gravy
- Steamed green beans, to serve
Pear and cranberry stuffing cups
- 70g butter, chopped
- 1/2 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
- 1/3 cup (45g) dried cranberries
- 2 tbs finely chopped flat-leaf parsley
- 1 Coles Australian Free Range Egg, lightly whisked
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Method
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.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.
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.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.
Step 5
Heat gravy following packet directions. Slice pork and serve with stuffing cups, roast potatoes, steamed beans and gravy.
Roast pork with pear and cranberry stuffing cups
- Serves8
- Cook time1 hour 45 minutes
- Prep time20 minutes, + 15 mins resting
Ingredients
- 1.5kg brushed potatoes, peeled, chopped
- 1 tbs Saxa Sea Salt Flakes
- 2 tbs thyme leaves
- 2 kg Coles Australian Pork Leg Boneless Roast
- 1 1/2 tbs olive oil
- 2 x 165g pkts Gravox Traditional Liquid Gravy
- Steamed green beans, to serve
Pear and cranberry stuffing cups
- 70g butter, chopped
- 1/2 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
- 1/3 cup (45g) dried cranberries
- 2 tbs finely chopped flat-leaf parsley
- 1 Coles Australian Free Range Egg, lightly whisked
Description
Stuffed with pear and cranberry, these mini roast pork cups make for a delicious savoury starter or side with a sweet touch.
Method
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.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.
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.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.
Step 5
Heat gravy following packet directions. Slice pork and serve with stuffing cups, roast potatoes, steamed beans and gravy.