Name: Autumn Stuffed Pork Roast
Prep time: 55 min
Cook time: 170 min
Total time: 225 min
Yield: 10 servings
Cuisine: Bake
Ingredients: 2.00 olive oil; 1.00 butter; 1.00 onion large, chopped; 6.00 spring onions minced; 4.00 garlic cloves, minced; 300.00 g sausages pork; 1.00 fennel minced; 0.00 fennel minced; 0.00 fresh parsley minced; 3.00 rosemary fresh and minced; 3.00 fresh thyme minced; 0.00 salt; 0.00 freshly ground black pepper; 1.00 pears peeled, diced; 3.00 lemon juice or orange juice; 2.00 kg pork rolled, shoulder roast; 2.00 wine dry white; 1.00 fennel seeds, crushed; 0.00 breadcrumbs fresh

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Ingredients (19)

2.00	olive oil
1.00	butter
1.00	onion — large, chopped
6.00	spring onions — minced
4.00	garlic — cloves, minced
300.00 g	sausages — pork
1.00	fennel — minced
0.00	fennel — minced
0.00	fresh parsley — minced
3.00	rosemary — fresh and minced
3.00	fresh thyme — minced
0.00	salt
0.00	freshly ground black pepper
1.00	pears — peeled, diced
3.00	lemon juice — or orange juice
2.00 kg	pork — rolled, shoulder roast
2.00	wine — dry white
1.00	fennel — seeds, crushed
0.00	breadcrumbs — fresh

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Method:

Preheat the oven to 220&#176.
Heat a large skillet over medium high heat and add the olive oil and butter. When the oil/butter mixture is hot, add the onion and cook for three minutes.
Add the scallions and cook for two minutes.
Add the garlic and cook for a minute or two more.
Add the sausage and crumble thoroughly.
Add the bread crumbs, fennel, fennel leaves, parsley, 2 tablespoons (or teaspoons) each of the rosemary and thyme, salt, and pepper. Mix well and cook until the sausage is lightly browned and the fennel is tender, about 12-15 minutes.
Add the pear and lemon juice and cook for a minute or two more to heat through.
Unroll the pork roast and spread the stuffing mixture evenly on the inside of the roast.
Roll it back up and tie with string. Place the roast in a roasting pan.
Pour the wine over the roast and then rub in salt, pepper, the remaining rosemary and thyme, and the fennel seed all over the outside of the roast.
Place in the oven and roast for 30 minutes, then reduce the heat to 170&#176.

Continue roasting for about 1&#189 hours to 2 hours for a more well done roast.
Remove the roast from the oven, place on a platter or cutting board and untie.
Let the roast rest for ten minutes before carving.
If desired make the pan juices into a gravy. Slice the roast and serve with the pan juices or gravy.