Stuffed Roast Pork Neck With Pears And Parsnips – a delicious recipe with Stuffing, olive oil, onion, pine nuts, sage, clove garlic. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven 400u00b0F.
2
Heat olive oil in frying pan over high heat. Saute onion for 4 mins. Add pine nuts and cook, stirring, for 1-2 mins. Add sage and garlic. Cook for 1 min. Let cool then mix with breadcrumbs, currants and egg. Season.
3
Spread stuffing over pork. Roll up tightly and secure with butcher's twine. Coat with 2 tbsp oil and 1 tbsp salt. Secure sage leaves under twine then place on an oven rack over a baking dish. Bake for 20-25 mins, until skin is crisp and crackling.
4
Remove from oven and arrange pears and parsnip around pork. Drizzle with remaining oil. Season.
5
Reduce heat to 350u00b0F and roast for another 1 hour 20 mins. Let rest, covered loosely with foil, for 20 mins.
6
Serve pork sliced with roast pears, parsnips and pan juices. Serve with baby arugula, if desired.
1228
kcal
Calories
83
g
Fat
9
g
Carbs
106
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 16 ingredients. The key ingredients include: None None Stuffing, 1 tbsp olive oil, 1 None onion, finely chopped, 1/4 cup pine nuts, and more.
Yes, Stuffed Roast Pork Neck With Pears And Parsnips falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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