Roast pork with prosciutto, sage & pistachio nuts

Place pork loins, rind-side up, on a clean surface. Use a sharp knife to score rind crossways, to fat layer, at 2cm intervals. Pat dry with paper towel.

Turn pork over and position so the thicker end is on your left. Cut a horizontal slit from the centre towards edge in the thicker end (don't cut all way through). Open top of slit so pork sits flat. Place half the prosciutto down centre of each pork loin, leaving a 3cm border at ends. Top with sage, pistachio nuts and remaining prosciutto. Beginning at the thicker ends, roll pork up and tie with un-waxed white string at regular intervals to secure.

Preheat oven to 230°C. Position oven racks so tops of pork loins are at middle height in oven.

Rub 1 tablespoon of salt and 1 tablespoon of lemon juice thoroughly into the cuts on each pork loin rind. Place in a large roasting pan. Roast in preheated oven for 20 minutes or until skin crackles. Reduce temperature to 180°C. Place pears around the pork in a single layer. Cook for a further 1 hour or until pork is golden, crackled and just cooked through.

Remove pork from pan, transfer to baking tray and cover loosely with foil. Set aside in a warm place for 10 minutes to rest. Return pears to oven and cook for a further 10 minutes or until soft.

Turn oven off. Reserve pan juices to make gravy. Place pears on the tray with pork and keep warm in oven while making gravy (see related recipe).

To serve, place the pork loins and pears on 2 large serving platters. Carve each pork loin into 2cm-thick slices. Serve with gravy.