Pork Loin Filled with Honey, Five-Spice Powder and Pecans

By Dixie Elliott

Pork Loin Filled with Honey, Five-Spice Powder and Pecans

Pork Loin Filled with Honey, Five-Spice Powder and Pecans. A hearty roast that’s great for entertaining. Simply serve with a green salad and some crusty bread.


1/2 cup pecans

1/2 cup fresh white breadcrumbs

1 pear, peeled, core removed, diced

4 green onions, thinly sliced

2 tbsp honey

1 tsp Chinese five-spice powder

1 egg, whisked

1.5kg boned loin of pork

1 tbsp olive oil

2 tbsp sea salt flakes

3 pears, quartered, extra

20g butter

2 tbsp plain flour

1 cup chicken stock or water

1/2 cup sherry


Preheat oven to 220˚C. Place pecans in a food processor and pulse until finely chopped. Transfer to a bowl. Add breadcrumbs, pear, onion, honey, five-spice and egg. Stir until well combined. Season with salt and white pepper.

Lay loin of pork on a chopping board, skin side down. Spread filling over pork. Roll loin, enclosing filling. Secure with kitchen twine. Place in a roasting pan. Rub oil over pork and sprinkle with sea salt flakes. Cook for 1 hour. Reduce heat to 200˚C. Cook for 30 minutes. Add pears to roasting pan. Cook for 35-45 minutes or until pork is cooked through. Transfer pork to a chopping board and cover to keep warm. Transfer pear pieces to a plate and cover.

Drain juices from pan, leaving 
2 tbsp. Place pan over a medium heat. Add butter and melt. Sprinkle over flour and stir until combined and thick. Slowly add stock, whisking constantly until well combined and smooth. Add sherry and stir until mixture comes to the boil and thickens.

Remove crackling and break or cut into pieces. Slice pork and place onto a serving platter. Spoon over sherry gravy. Place roasted pear wedges and crackling around pork and serve.


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