Stuffed pork loin with roasted baby pears

Method

• Step 1
  Preheat oven to 230°C. Heat half the oil in a frying pan over medium heat. Add the onion, garlic and pancetta and cook, stirring, for 5 minutes or until onion softens. Remove from heat. Add the hazelnuts, prunes, sage and breadcrumbs and stir to combine. Season with salt and pepper.
• Step 2
  Place the pork loin, rind-side up, on a clean work surface. Pat dry with paper towel. Use a small sharp knife to score the rind. Turn over and use a small sharp knife to make a 5cm-deep cut under the eye of the meat to make a cavity for stuffing. Place the stuffing across the centre of the pork. Roll to enclose filling. Secure with kitchen string, tying at 2cm intervals. Place in a roasting pan. Drizzle with remaining oil and sprinkle with salt. Use your hands to rub into the rind. Roast for 30 minutes. Reduce heat to 180°C. Arrange the pears around the pork in the pan. Roast for a further 45 minutes or until pork is tender and cooked to your liking. Transfer to a platter. Cover with foil and set aside for 15 minutes to rest.
• Step 3
  Meanwhile, place the pan over a medium heat. Add the flour and cook, stirring with a flat-sided spoon to lift any baked-on pan juices, for 1-2 minutes or until bubbling. Add the stock and bring to the boil. Cook, stirring, for 5 minutes or until gravy boils and thickens. Remove from heat. Strain through a fine sieve into a jug.
• Step 4
  Place the pork and roasted pears onto a serving platter. Cut pork into slices and serve with gravy.