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.