Pear roasted pork loin joint
Ingredients
- 2 teaspoons fennel seeds
- a few sprigs of fresh sage
- 1 red onion
- 6 higher-welfare pork bones , reserved from the loin
- 1 x 2.2 kg higher-welfare boneless pork loin join , skin scored about 1cm deep and at 1cm intervals (get your butcher to do this, or do it very carefully yourself with a sharp knife)
- SAGE & PINE NUT STUFFING
- 3 slices of sourdough bread
- 100 g pine nuts
- a few sprigs of fresh sage
- 1 pear
- olive oil
- VEG, PEARS & GRAVY
- 3 pears
- 2 bulbs of fennel
- 2 small red onions
- 1 bulb of garlic
- a few sprigs of fresh rosemary
- 4 fresh bay leaves
- 1 wine glass of perry , (130ml)
- 2 tablspoons plain flour
- 1 litre fresh organic chicken stock
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