Roasted porchetta with pear and pine nut stuffing is guaranteed to melt in your mouth. Porchetta is known for its signature savoury softness. This rich Italian meat dish is absolutely delicious with delicate pears and earthy pine nuts. A great main for a dinner party.
Roasted porchetta with pear and pine nut stuffing
- 1,6kg pork loin, butterflied and ready to be rolled and tied
- 2 small firm pears, grated
- 30ml (2 tbsp) fresh sage leaves, chopped
- 15ml (1 tbsp) brown sugar
- 115g pine nuts, toasted
- 20g butter, melted
- olive oil, for rubbing
- sea salt flakes
Preheat the oven to 220°C.
Use a small, sharp knife to score the pork skin at 1,5cm intervals.
Place the pears, sage, sugar, pine nuts and butter in a bowl, and stir to combine.
Place the pork skin-side down on a chopping board and spread the pear mixture over the inside of the pork. Roll the pork to enclose the mixture and tie with kitchen string to secure.
Rub the skin with oil and salt, and place on a rack in a baking dish. Roast until the skin starts to crackle, about 20 minutes.
Reduce the heat to 180°C and roast for a further 50 minutes for medium or increase or decrease the cooking time according to your preference.
Remove the string and allow the meat to rest for 10 minutes before carving.