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Rolled loin of pork with pear and cinnamon sauce

  • 0:15 Prep
  • 2:00 Cook
  • 8 Servings


  • 1.7kg Coles butcher easy carve pork shoulder roast
  • 3 rashers bacon, rind removed
  • 825g can Coles pear halves in fruit juice, drained
  • 2 tablespoon pear juice reserved
  • 10 Coles pitted prunes
  • 1 tablespoon Coles pure olive oil
  • 2 tablespoon salt
  • 1 tablespoon brandy
  • 1 teaspoon ground cinnamon


  • 1
    Preheat oven to 230C or 210C.
  • 2
    Remove pork from netting and lay flat on a clean board, skin-side up. Using a sharp knife, score skin. Turn pork over and pound to flatten slightly. Lay bacon over half of pork. Slice 2 pear halves and lay over bacon. Top with prunes. Fold pork over stuffing to enclose and tie with kitchen string to secure.
  • 3
    Drizzle oil over skin and rub in salt, pressing into scores. Place on a rack in a roasting pan. Bake for 40 mins. Reduce heat to 200C or 180C fan and bake for a further 1hr 20 mins, or until juices run clear when a skewer is inserted in the centre. Remove pork, cover loosely with foil and stand for 15 mins before slicing.
  • 4
    Meanwhile, to make pear sauce, chop remaining pears and place in a saucepan with brandy, cinnamon and reserved juice. Simmer on low heat for 10 mins, or until pears have collapsed. Using a hand blender, blend until smooth. Serve pork with pear sauce.

Source: taste.com.au


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