ROASTED PORK WITH PEACH & FIG STUFFING

SERVES 8 PREP 20 MINS + DRYING OVERNIGHT COOK 1 HOUR, 10 MINS

2.5kg boneless rolled pork loin (see tip) 1 ½ tbsp olive oil 2 tbsp sea salt flakes peaches, figs, chopped, to serve

PEACH & FIG STUFFING

¼ cup olive oil 6 red eschalots, peeled 1 cup chicken stock ½ ciabatta, crusts removed, torn into chunks ½ cup brown sugar 2 peaches, seeded, chopped 2 figs, chopped ½ cup sweet sherry ¼ cup brandy ½ cup coarsely chopped pecans 2 tbsp chopped fresh sage leaves 1 tsp mixed spice

1 Preheat oven to very hot, 220°C. Weigh pork and calculate cooking time (allow 45 mins per kg for pork loin with rind).

2 PEACH & FIG STUFFING

In a frying pan, heat half oil on medium. Saute eschalots 4-5 mins until golden. Pour in stock and simmer 5-10 mins. Drain and transfer to a bowl. Toss bread in remaining oil. Heat a clean frying pan on high. Toast bread 4-5 mins until golden. Remove from pan. In same pan, stir sugar on medium until it melts. Add peach and fig and toss well with sherry and brandy. Cook, tossing, 2-3 mins. Add to eschalots with bread, nuts, sage and spice.

3 Place pork loin, rind-side up, on a clean surface. Pat dry with paper towel. Turn over and butterfly flesh. Arrange stuffing across centre of pork. Roll to enclose. Secure with kitchen string at 2cm intervals.

4 Place in a baking dish. Drizzle with oil and sprinkle with salt. Rub into the rind. Bake 25-30 mins.

5 Reduce heat to moderate, 180°C, and bake a further 1-1 ¼ hours until juices run clear. Transfer to a platter. Cover with foil and set aside 15 mins to rest. Carve and serve with figs and peaches.