Nashi, a perfect complement for crisp roast pork


  • pork

  • 1 boned pork loin approx. 600g

  • Olive Oil

  • Salt

  • stuffing

  • 50 g Butter

  • 2 peeled, cored and finely diced nashi

  • 0.5 small finely diced bulb Fennel

  • 1 Stalk finely diced Celery

  • 1 orange grated rind and juice

  • 100 g fresh breadcrumbs

  • 1 tablespoon fresh Thyme

  • 1 beated Egg optional

  • Salt

  • Pepper

  • vegetables

  • 4 scrubbed and quartered Potatoes

  • 4 pieces pumpkins skin on

  • 4 baby onions Onions skin on

  • 2 parsnips scrubbed and quartered lengthwise

  • 1 bunch scrubbed baby carrot

  • 2 quartered nashi skin on

  • a few sprigs fresh Thyme


  • 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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