A loin of pork is easy to stuff and carve and delicious the next day served warm with gravy between slices of toasted sourdough bread.

Ingredients

• 4 shallots or ½ onion, peeled finely sliced
• 4 tbsp oil
• 2-3 tsp minced garlic
• 12 sundried tomatoes (not in oil), sliced
• ¼ cup sherry
• ½ cup breadcrumbs
• 2-4 pickled walnuts chopped (optional)
• freshly ground black pepper and salt to season
• 2 kg piece roast loin of pork, scored
• about 1 tbsp salt

Method

1. Cook the shallots or onions in 1 tbsp of oil for 3-5 minutes stirring all the time until softened. Add the garlic, tomatoes and sherry and simmer until the sherry has almost evaporated. Add the breadcrumbs and walnuts, if using. Season with pepper and cool.
2. Using a long knife cut a pocket right through the length of the meaty middle part of the loin. Twist the knife so that you make a good-size pocket. Carefully push the stuffing into the centre. You will have to push firmly to get all the stuffing in.
3. For the perfect crackling, score the fat with a knife into a criss-cross or slice pattern. Rub the skin liberally with the remaining oil and sprinkle liberally with the tablespoon of salt. (Alternatively rub the skin with lemon juice).
4. Place the pork on a rack over a baking dish.
5. Place in a pre-heated 220ºC oven and cook for 15-20 minutes before lowering to 160ºC allowing 30 minutes per 500g. Stand for 10-15 minutes before serving with your favourite winter vegetables, gravy or your favourite sauce.

Gravy

1. Note: Use basic gravy recipe for Standing Rib of Beef Roast and use chicken stock in place of beef stock. Flavour and season as wished.

Cooks Tips

- To ensure the pork loin is easy to carve, have the butcher chine the loin and score the fat for you.