ROASTED AND STUFFED LOIN OF PORK

SERVES 6

KEEP ON TRACK per serving

FAT 27G CARBS 12G PROTEIN 77G

FOR THE FILLING

1 tbsp butter

3 tbsp olive oil

2 onions, peeled and thickly sliced handful thyme, chopped handful sage, chopped

2 bay leaves grated zest of

1 orange salt and pepper, to taste

FOR THE PORK LOIN 2.2kg whole pork loin, deboned, skin on 1 tsp Maldon salt or any other sea salt flakes 2 tbsp wholegrain mustard 200g baby (pickling) onions, peeled (pour boiling water over the onions it will make the peels slide off easily) 3 bay leaves small bunch sage small bunch thyme 2 tbsp olive oil 1 cup quality beef stock 1 tbsp Maldon salt or any other sea salt flakes

1. For the filling: Heat the butter and olive oil in a medium pan over medium heat and fry the onions with the herbs until caramelised. Turn the heat down if the onions brown too quickly. Remove from the heat and add the orange zest and seasoning, allow to cool down completely. Remove the bay leaves. 2. For the pork loin: Preheat the oven to 200˚C. Place the pork, fat side down, on a clean work surface. Make an incision down

the length of the loin to butterfly it. Keep on slicing until you have a flat loin in front of you but do not cut it all the way through.

Season with salt and rub the mustard over the inside surface of the loin. 3.

Spoon the filling on top of the flat surface and spread it evenly. Roll the pork up tightly and tie up with butcher’s string at 2cm intervals (you will need some help with this). 4.

Place the onions, bay leaves, thyme and sage in a deep roasting tray and place the loin on top of it. Drizzle with the olive oil. Add the stock to the pan and cover with foil.

Roast in the oven for 25 minutes. 5. Remove the pork from the oven and remove the foil. Increase the oven temperature to 220˚C.

The fat layer should be nice and soft by now making scoring so much easier.

Use a sharp knife to score the pork fat in 1cm intervals. Season the skin with the sea salt flakes. 6.

Place the pork back into the oven (uncovered) and roast for another 25 minutes. Turn on the grill of the oven and grill for about 5–8 minutes until the crackling forms evenly over the loin. Turn the pan a few times to ensure even roasting.

Remove from the oven and leave to rest for 7 minutes before carving.