- 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 tbs olive oil
- vegetable oil, for drizzling
- salt flakes
- 4 pears, cut into quarters
- 2 tbs brown sugar
- 1 tbs balsamic vinegar
- Preheat the oven to 200C (180C fan forced).
- Cut 3 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.
- Fit the work bowl to the food processor with the multipurpose blade. Add nuts, herbs, lemon rind, lemon and olive oil. Process on speed 1 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 fingertips.
- Increase the oven temperature to 220C (200C 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.