Roast pork fillets with stuffed pears

Roast pork fillets with stuffed pears

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The ingredient of Roast pork fillets with stuffed pears

  1. 80ml (1/3 cup) kecap manis
  2. 1 tablespoon finely grated fresh ginger
  3. 2 garlic cloves, crushed
  4. 1 teaspoon Chinese five spice
  5. 2 (about 400g each) pork fillets
  6. 1 x 825g can pear halves, drained
  7. 1 tablespoon peanut oil
  8. 2 bunches baby bok choy, quartered lengthways
  9. 1 x 100g pkt wild rice (Cambrian brand)
  10. 100g (1/2 cup) jasmine rice
  11. 1 egg, lightly whisked
  12. 3 green shallots, ends trimmed, thinly sliced diagonally
  13. 2 tablespoons coarsely chopped fresh coriander
  14. 1/2 teaspoon Chinese five spice
  15. Salt & freshly ground black pepper

The instruction how to make Roast pork fillets with stuffed pears

  1. Combine the kecap manis, ginger, garlic and Chinese five spice in a shallow baking dish. Add the pork fillets and coat in the kecap manis mixture. Cover with plastic wrap and place in the fridge for 6 hours or overnight to marinate.
  2. To make the wild rice seasoning, cook the wild rice and jasmine rice in separate saucepans of boiling water following packet directions or until tender. Drain. Refresh under cold water and drain well. Place the rice, egg, green shallots, coriander and Chinese five spice in a medium bowl. Season with salt and pepper. Stir until well combined.
  3. Preheat oven to 180u00b0C. Use a teaspoon to scoop a small hollow in the centre of each pear half. Spoon one-quarter of the seasoning mixture evenly among pear halves. Brush a 40cm piece of foil with 1 teaspoon of the oil to lightly grease. Place the remaining seasoning mixture down the centre of the foil and roll tightly to enclose.
  4. Remove the pork from the marinade and reserve the marinade. Heat the remaining oil in a large roasting pan over high heat. Add the pork fillets and cook for 1 minute each side or until browned. Remove from heat. Arrange the pear halves around the pork fillets. Drizzle pork and pears evenly with reserved marinade. Roast the pork, pears and stuffing roll in preheated oven, brushing occasionally with pan juices, for 30 minutes or until the juices run just pink or clear when pork fillet is pierced with a skewer. Transfer pork, pears and stuffing roll to a plate and set aside for 10 minutes to rest.
  5. Meanwhile, steam the bok choy over a saucepan of simmering water for 2 minutes or until just wilted (see microwave tip).
  6. To serve, thickly slice the pork across the grain. Slice the stuffing roll crossways. Place the bok choy on serving plates and top with the pork. Serve with stuffing slices and pears and drizzle with pan juices.

Nutritions of Roast pork fillets with stuffed pears

fatContent: 353.003 calories
saturatedFatContent: 6 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 34 grams carbohydrates
fibreContent: 8 grams sugar
proteinContent:
cholesterolContent: 37 grams protein
sodiumContent: 163 milligrams cholesterol

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