Roast pork says everything 'Chistmas'... This version is stuffed with a pungent herb and lemon stuffing and roasted until crispy golden brown. How to get the best crackling, read on.....

Serves 4-6

Ingredients

1.5 kg piece pork loin, scored
100g macadamia nuts
1 bunch parsley, leaves and stems, roughly chopped
leaves from 4 sprigs of fresh oregano
thick strips of rind from two lemons and the flesh of 1 lemon, pith removed
2 tbspn olive oil
vegetable oil, for drizzling
salt flakes
4 pears, cut into quarters
2 tbspn brown sugar
1 tbspn balsamic vinegar

Method

Preheat the oven to 200C (180C fan forced)

Cut 3 or or 4 deep pockets about 1cm apart across the piece of pork. Spread the nuts over an oven tray and roast for 5 minutes or until golden. Remove and set aside.

Attach the work bowl (large) to the food processor with the all purpose blade.
Add nuts, herbs, lemon rind, lemon and olive oil. Cover and process for 5 seconds or until chopped and combined.

Spread about ¾ of the stuffing down into the pockets, pushing it down. Generously spread oil and salt over the crackling, rubbing it in with your finger tips.

Increase the oven temperature to 220C (200 fan forced). Place the pork onto a rack inside a baking dish. Roast for 20 minutes. Reduce the temperate to 190C (170C fan forced) and cook for 40 minutes per kg of pork.

Increase the oven temperature to 220C (200C fan forced), place the pears into the dish basting with the juices and sprinkling with brown sugar and balsamic vinegar. Push the remaining stuffing into the pockets and cook the pork for a further 10 minutes. (This last 10 minutes will crispen the crackling). Remove pork from the oven and set aside for 20 minutes while the pears continue roasting.

Serve the pork with the balsamic pears.