Juicy pears with bacon and sage are pork roast’s best friend – matched to perfection with a creamy, toasty glass of Selaks Buttery Chardonnay.
1.5 kilograms pork loin or scotch fillet roasts, boneless, skin off
(1 large or 2 medium pieces)
250 grams streaky bacon, finely chopped
2 cloves garlic, crushed
8 large sage leaves, finely chopped
2 firm, ripe pears, halved, cored and thinly sliced
2 large fennel bulbs, cut into thick wedges
½ cup white wine
½ cup cream
Parmesan, for grating
Sea salt and ground pepper
Preheat the oven to 160°C.
Tie the meat at 4cm intervals with kitchen string. Make evenly spaced cuts in the meat, between the string, cutting only ¾ of the way through. Season all over with salt and pepper.
Combine the bacon, garlic and sage. Pull each cut apart and insert slices of pear and fill with the bacon mixture.
Place in a large shallow baking dish with the fennel wedges and wine. Drizzle the cream over everything, then a generous grating of parmesan and a grind of pepper.
Cover with baking paper, then foil, to seal tightly. Bake for about 1½ hours or until tender.
Strain the pan juices through a fine sieve into a saucepan.
Mix 1½ teaspoons cornflour with 2 teaspoons of water. Stir in and simmer for 5 minutes until thickened. Season if needed.
COOKS NOTE: You can serve this dish with a creamy root vegetable mash or crispy roasted potatoes.
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