Stuffed with pear and cranberry, these mini roast pork cups make for a delicious savoury starter or side with a sweet touch.
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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.
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.
Heat gravy following packet directions. Slice pork and serve with stuffing cups, roast potatoes, steamed beans and gravy.
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Tripled smoked over Beechwood chips for a rich, smooth flavour.