How To Make Stuffed Loin Of Pork

A centrepiece that looks and tastes seriously impressive. Serve it up at a dinner party, buffet or as part of a convential roast and it is sure to go down a treat.

1tbsp olive oil

1 red onion, finely chopped
2 cloves garlic, finely chopped

50g fresh white breadcrumbs

zest of 1 lemon
40g pinenuts, toasted
75g dried apple, chopped
2tbsp fennel seeds

1.6kg outdoor-reared British pork loin, boned and rolled and the skin scored

65g cubetti di pancetta (or small pieces of streaky bacon)

2tbsp fresh sage leaves, chopped

2tbsp fresh flat-leaf parsley, chopped

1)Heat the oven to Mark 7/220°C. Heat 1tbsp oil in a frying pan, add the onion and garlic, and gently fry for 5-10 mins until soft. Turn up the heat, add the pancetta and fry until slightly crisp.

2)Transfer to a bowl along with the herbs, breadcrumbs, lemon zest, pinenuts and dried apple, and combine well. Season generously 
with freshly ground black pepper.

3)Lay the pork skin side down and spread stuffing along the meat. Roll it and tie with soaked string at 3cm intervals. Crush the fennel seeds with 1tbsp salt 
and 1⁄2tbsp crushed black peppercorns in a pestle and mortar until ground.

4)Rub seasoning into scored skin of the pork. Transfer to the oven and roast for 20-30 mins; turn the heat down to Mark 4/180°C and cook for 30-35 mins per 500g or until the juices run clear. Rest for 10 mins before carving.