16Ingredients
430Calories
2Hours

Ingredients

  • stuffing
  • 1 tablespoon olive oil
  • 1 onion (finely chopped)
  • 1/4 cup pine nuts
  • 2 tablespoons sage leaves (fresh, chopped)
  • 1 clove garlic (minced)
  • 1/4 cup fresh breadcrumbs
  • 1/3 cup currants
  • 1 egg
  • pork neck (Roast)
  • 3 1/4 pounds pork neck (boneless, skin scored at 1/3 inch intervals)
  • 1/4 cup olive oil
  • 6 sage leaves
  • 4 pears (halved)
  • 4 parsnips (halved)
  • baby arugula (to serve, optional)

Directions

  1. Preheat oven 400°F.
  2. Heat olive oil in frying pan over high heat. Sauté 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 350°F 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.
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NutritionView more

430Calories
Sodium21%DV510mg
Fat28%DV18g
Protein14%DV7g
Carbs21%DV62g
Fiber48%DV12g

PER SERVING *

Calories430Calories from Fat160
% DAILY VALUE*
Total Fat18g28%
Saturated Fat3g15%
Trans Fat
Cholesterol35mg12%
Sodium510mg21%
Potassium680mg19%
Protein7g14%
Calories from Fat160
% DAILY VALUE*
Total Carbohydrate62g21%
Dietary Fiber12g48%
Sugars20g40%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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