Roast pork with pear and cranberry stuffing cups

Preheat oven to 230C. Cook potatoes in a saucepan of salted boiling water for 12 mins or until just tender. Drain and return to the pan. Shake the pan to scuff the edges of the potatoes.

Meanwhile, combine salt and 1 tablespoon of the thyme in a small bowl. Drizzle pork with 1 tablespoon of the oil. Sprinkle with salt mixture and rub over the pork and into the cuts. Place pork in a baking tray and roast in the oven for 30 mins or until the rind crackles.

Toss potatoes in remaining oil and thyme and arrange around the pork. Reduce the oven temperature to 180C and roast for a further 1 hour and 40 minutes or until pork is cooked through. Rest pork, covered, for 30 mins.

While the pork is roasting, make the pear and cranberry stuffing cups. Heat 20g of the butter in a large frying pan over medium heat. Add the onion and cook for 3 mins. Add the garlic and pear. Cook, stirring for 2 mins. Add remaining butter and cook for 2 mins or until melted.

Place breadcrumbs, macadamias, cranberries and parsley in a large bowl. Add onion mixture and stir well to combine. Cool for 5 mins. Stir in egg. Divide among eight 1/3 cup (80ml) lightly greased muffin pans, pressing the mixture firmly. Bake for 15 mins or until golden.

Heat gravy following packet directions. Slice pork and serve with stuffing cups, roast potatoes, steamed beans and gravy.