Stuffed Roast Pork Neck With Pears And Parsnips

• None None Stuffing
• 1 tbsp olive oil
• 1 None onion, finely chopped
• 1/4 cup pine nuts
• 2 tbsp fresh sage leaves, chopped
• 1 clove garlic, minced
• 1/4 cup fresh breadcrumbs
• 1/3 cup currants
• 1 None egg
• None None Roast Pork Neck
• 3 1/4 lb boneless pork neck, skin scored at 1/3 inch intervals
• 1/4 cup olive oil
• 6 None sage leaves
• 4 None pears, halved
• 4 None parsnips, halved
• None None baby arugula, to serve (optional)

1. Preheat oven 400u0b0F.
2. Heat olive oil in frying pan over high heat. Saute 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 350u0b0F 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.

stuffing, olive oil, onion, pine nuts, sage, clove garlic, fresh breadcrumbs, currants, egg, pork neck, olive oil, sage, parsnips, baby arugula

Taken from recipes-plus.com/api/v2.0/recipes/28215 (may not work)