Roast Pork with pear and cranberry stuffing cups

INGREDIENTS

• 5kg brushed potatoes, peeled, chopped
• 1 tablespoon sea salt flakes
• 2 tablespoons thyme leaves
• 2 kg Coles Australian pork leg boneless roast
• 1 1/2 tablespoons olive oil
• 2 x 165g pkts Gravox traditional liquid gravy
• Steamed green beans, to serve

PEAR & CRANBERRY STUFFING CUPS

• 70g butter, chopped
• 1/2 brown onion, finely chopped
• 1 garlic clove, crushed
• 1 pear, peeled, finely chopped
• 3 cups (210g) breadcrumbs, made from day old bread
• 2 tablespoons macadamias, finely chopped
• 1/3 cup (45g) dried cranberries
• 2 tablespoons flat-leaf parsley, finely chopped
• 1 Coles Brand Australian free range egg, lightly whisked

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METHOD

• Step 1

Preheat oven to 230C. Cook potatoes in a saucepan of salted boiling water for 12 mins or until just tender. Drain and return to the pan. Shake the pan to scuff the edges of the potatoes.

• Step 2

Meanwhile, combine salt and 1 tablespoon of the thyme in a small bowl. Drizzle pork with 1 tablespoon 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.

• Step 3

Toss potatoes in remaining oil and thyme and arrange around the pork. Reduce the oven temperature to 180C and roast for a further 1 hour and 40 minutes or until pork is cooked through. Rest pork, covered, for 30 mins.

• Step 4

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.

• Step 5

Heat gravy following packet directions. Slice pork and serve with stuffing cups, roast potatoes, steamed beans and gravy.