Roast Pork with Pear and Sausage Stuffing Balls

Preparation Time: 20 minutes

Cooking Time: 2 hours (30 minutes per 1 lb. plus 30 minutes)


3 1/2 lb boned and rolled pork loin or leg joint

1 teaspoons oil

Salt and freshly milled black pepper

2 small pears, peeled, cored and finely chopped

2 tablespoons pear cider

For the stuffing:

8 0z. prepared pork and herb sausages

2 tablespoons freshly chopped sage leaves

2 small pears, peeled cored and finely chopped


  1. Preheat the oven to 350°F.
  2. Weigh the joint and calculate the cooking time.  Dry the rind and score deeply with a sharp knife.  Rub the joint with a little oil and season.
  3. Place the joint on a metal rack in a large roasting tin and open roast for the calculated cooking time.  30 minutes before the end of the cooking time add the pears and continue to cook.
  4. To make the stuffing, remove the sausage meat from the skins of the sausages and place into a mixing bowl.  Add the sage and the remaining chopped pears and mix thoroughly.
  5. Take large spoonfuls of the mixture and shape into balls.  Place on a baking tray and cook in the oven for around 20-25 minutes until golden and cooked through.
  6. Remove the pork joint from the oven, cover with foil and allow to rest before carving.
  7. To make the pear jus, pour the meat juices from the rested pork into a small pan, add the pear cider and boil rapidly for a few minutes to reduce slightly.
  8. Serve the pork with the stuffing balls, seasonal vegetables, roasted pears and pear jus.