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-Salad of Atlantic Trout
-Waldorf Salad
-Nashi Lamb salad with Orange 
-Mustard Dressing
Sung Choi Bao with Nashi
-Chinese Roast Duck Salad
-with Nashi

-Roast Loin of Pork
-Veal Cutlets with Nashi 

-Pizza with Nashi, Prosciutto, --Blue Cheese and Caramelized -Onion

-Asian Salad with Nashi & ---Chinese Char Siu Pork
-Hot & Sour Chicken Nashi

-Gnocchi with Nashi & Walnuts 
-Chicken, Nashi & Walnut Stirfry

-Blueberry Nashi Pancakes

-Caramelised Nashi Tart
-Nashi Compote

-Sticky Nashi Puddings
-Nashi & Almond Tart

-Nashi Pannacotta
-Nashi & Fig Crumble
-Maple Baked Nashi with Choc -Buttons
-Nashi Fritters with Palm Sugar

-Bircher Muesli
-Walnut and Nashi Muffins
-Lime & Mint Cooler
-& Nashi Lassi
-Nashi Chutney

asdasdRoast Loin of Pork with Nashi Stuffing
Roast Loin Of Pork
1 boned pork loin
(approx. 600g)
olive oil
4 lengths of kitchen string

4 potatoes, scrubbed and
4 pieces pumpkin, skin on
4 baby onions, skin on
2 parsnips, scrubbed and
quartered lengthwise
1 bunch baby carrots,
2 nashi, skin on, quartered
a few sprigs fresh thyme

50g butter
2 nashi, peeled, cored
and finely diced
1/2 small bulb fennel,
finely diced
1 stalk celery, finely diced
grated rind and juice of
an orange
100g fresh breadcrumbs
1 tablespoon fresh
thyme leaves
1 egg, beaten (optional)
salt and pepper
Preheat oven to 220C.

To prepare stuffing, melt butter in a pan and sauté nashi, fennel and celery until soft. Remove from heat. Add orange rind and juice, fresh breadcrumbs and thyme and stir to combine. Add egg, salt and pepper.

Place pork, skin side down, on board and lay stuffing mixture down the middle. Roll loin and tie tightly with string at intervals to secure.

Place pork in baking tray. Pat skin dry. Rub salt into the cuts then rub skin with oil. Add vegetables to baking dish and drizzle with some oil.

Bake for 20 minutes, then lower heat to 180C and continue cooking for another 20 –30 minutes until meat is cooked and juices run clear when tested with a skewer. Remove pork from baking tray and allow to rest for 15 minutes, covered with foil, whilst the vegetables continue to cook. Remove vegetables from oven when cooked.

Carve pork and place on serving platter with roasted vegetables and drizzle with pan juices. Scatter with fresh thyme leaves, salt and pepper.

Serve immediately.

Serves 4