Stuffed Pork Neck Roast with a Sweet Potato and Fruit Cake Salad
Ingredients:
- Eskort Pork Neck Roast Fresh
- 750g Gold medal pork sausages removed from the casings
- 3 C breadcrumbs
- Zest from 1 lemon
- 1 ½ C cranberries
- 3 T Dijon mustard
- 3 T rosemary chopped
- Salt and pepper
Ingredients for the Salad:
- 4 sweet potatoes thinly sliced
- 2 pears thinly sliced
- 1 C fruit cake dried fruit mix
- Juice from 1 lemon
- 3 T maple syrup
- ½ C pumpkin seeds
- ¼ C black sesame seeds
- Salt and pepper to taste
- ¼ C olive oil
Method
- Preheat the oven to 180°
- Use a sharp knife and open the pork neck from the one side. Open it up butterfly style.
- Place the rest of the ingredients into a large mixing bowl and mix well to combine and form the stuffing.
- Spread the stuffing onto your neck and roll it up.
- Tie the roast up with butcher’s twine.
- Place the roast in an oven dish and roast for 1 ½ hours.
Method for the Salad:
- Combine the sweet potato and pears in a bowl and add the olive oil with the lemon juice.
- Add the dried fruit mixture with the maple syrup and mix well.
- Season with the salty and pepper and finish with the seeds.
Serve:
- Serve the roast with the salad. The salad is perfect when prepared fresh, minutes before serving.
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