Ingredients
STUFFING:--
20 g butter
1 onion, fine chopped
4 cloves garlic, minced
2 tbsp ginger grated finely
2 cups breadcrumbs
1 cup parsley, chopped
Zest of 1 orange
1 tsp SIDS SALT & PEPPER
12 prunes soaked in Port for 10 minutes
2 kg pork loin
1 tbsp rice bran oil
1 tsp salt
Roasted baby potatoes to serve
Directions
STUFFING:- melt the butter in a frypan with onions and garlic, then cook a few minutes to soften. Add ginger, breadcrumbs, parsley, orange, SIDS SALT & PEPPER, prunes and port. Combine well.
Slice the skin from the pork in one piece and score with lines 1 cm apart. Lie the loin flat and place the stuffing along the middle. Roll and place the skin back on top before tying tightly.
Preheat oven to 150°C.
Place the pork into a baking dish. Rub with oil and sprinkle with salt.
Place in the oven and cook for 2 hours, then turn up the heat until the crackling is nice and crunchy. If necessary, place under the grill for the final few minutes.
Let rest for 15 minutes before carving.
Serve with roast potatoes.
