Pork loin
- 2.2kg pork loin
- 50g butter
- 1/2 medium brown onion, finely diced
- 140g pitted prunes, roughly chopped
- 60g pistachios
- 1 tsp thyme leaves
- 30ml brandy
- Sea salt
- Freshly ground white pepper
- 6 bacon rashers
- 6 spanish onions, unpeeled, cut in half
This is a great idea for a main course and presents well when carved and laid on a platter. Braised red cabbage and apple with hasselback potatoes make the perfect accompaniment.
Method
Pre-heat oven to 220C. Using a sharp knife, score pork skin. Cut fat away from meat leaving a strip attached. Trim excess fat and discard. Make a stuffing by melting butter and gently cooking onions until soft. Add prunes, pistachios, thyme leaves and brandy, and cook 5 minutes. Season and allow to cool. Put stuffing on flesh side of loin and roll the pork skin over to make a log shape. Cover exposed flesh with bacon rashers and tie tightly. Place onions flat side down in a baking tray. Place pork on top and bake 20 minutes. Turn oven down to 180C and bake a further two hours. Remove from oven and rest in a warm place for 1 hour before slicing and serving with pan juices and roasted onions.
Serves 8
