Stuffed Pork Neck Roast with a Sweet Potato and Fruit Cake Salad

Prep Time

15 min

Cook Time

1 Hours 30 Minutes

Total Time

1 Hours 45 Minutes




  • 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


  • 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 the roast with the salad. The salad is perfect when prepared fresh, minutes before serving.