• 3.8kg fillet end loin of pork, rind and bones removed and reserved, to give approx 2.2kg loin
• 450g streaky rindless bacon or prosciutto, plus extra bacon for stuffing below
• String to wrap round the rolled loin
FOR THE MARINADE:
• 250ml olive oil
• 125ml white wine or vermouth
• 30ml Worcestershire sauce
• 1 teaspoon Maldon salt or ½ teaspoon table salt
FOR THE STUFFING:
• 125gm streaky rindless bacon
• 2 onions, peeled and quartered
• 4 cloves garlic, peeled
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• Handful of fresh parsley
• 3 x 15ml tablespoon olive oil
• 200g dried cranberries
If the butcher hasn’t already opened up the loin for you, lay it out in front of you vertically, and then slice partway through the centre of the meat laterally to open it out like a book, but without cutting through the ‘spine ‘as it were.
Bash the meat (you may want to cover it with clingfilm first) so that it is as flat and as evenly thick as possible. It should now resemble a rectangle in shape.
Put all the marinade ingredients into a large freezer bag, with the opened, flattened loin.Leave the bag overnight in the fridge (in a lasagna-type dish) or just while you are making the stuffing and waiting for it to cool.
Put the 125g bacon into a food processor with the onions and garlic cloves. Add all the spices and parsley, then process until it is pretty well mush.
Heat the oil in a wide, shallow pan and fry the spiced mush gently for about 10 minutes, then add the dried cranberries and cook for a further 5 minutes before taking off the heat.
Let the stuffing cool completely before you stuff and roll your loin.
Twenty minutes before you want to stuff the pork for roasting, take it out of the fridge and preheat the oven to 200C/Gas mark 6.
Take the pork out of its bag and marinade, shaking off any excess liquid, and lay it flesh-side up (de-rinded side down) on some baking parchment or greaseproof paper, with the long side facing you, and the short side at right angles to you.
Spread the stuffing over the pork but leave a good 2.5cm boarder all the way around the edge. Then roll up the loin from the long side to make a long, fat, stuffing-filled sausage.
Wrap the 450g bacon rashers or prosciutto around the loin to cover the white fat on top.
Cut off lengths of string and, starting from the middle, slide the string under the meat, then tie up the sausage with a tight knot on the top.
Tie the loin at intervals of about 4cm so that the meat is secured all the way along. Tuck in any rouge bits of meat or stuffing that may poke out at either end.
Arrange the bones in a roasting tin so they form a rack to hodl the stuffed loin, then sit the loin on top of the bones. Place in the oven for 21/2-21/4 hours.
Once you’ve put the loin in the oven, place the scored rind in a separate shallow roasting tin and sprinkle with salt. Cook alongside the pork on a separate shelf – it will only need about an hour, so your best bet is to put it in the oven halfway through the pork’s cooking time.
Insert a meat thermometer, if you have one (and it’s advisable), into the pork, to make sure the meat is absolutely cooked all the way through. When the thermometer reads 75C, the pork’s ready. If the bacon has browned too much but the pork needs more cooking time, just cover it with foil and put it back in the oven for 10-15 minutes before checking again.
Once the pork is cooked, let it rest out of the oven, but leave the crackling in while you make the Rubied Gravy (see below).
When the gravy is done and you are ready to carve the pork, cut off the string ties and pull them away from the meat. Then cut the pork into thick slices, about 2.5cm, that way each slice gets a good ribboning of stuffing with-out falling to pieces.
Serve the pork dribbled with the rubied gravy, breaking up the crackling to serve along side.
• 1 X 195g jar cranberry sauce
• 1 teaspoon Dijon mustard
• ½ teaspoon Worcestershire sauce
• 250mls chicken stock
• 60ml ruby port
Place all the ingredients into a saucepan and bring to the boil, stirring a little to dissolve everything.
Let the gravy bubble away for 5 minutes. When it’s ready – it should look glossy but still quite runny – pour into a jug, and serve with the pork.
These recipes are from Nigella Christmas by Nigella Lawson