A great idea for a Sunday, combining breakfast and lunch in one go. In addition, any left overs will make tasty sandwiches for the next day. Roast a tray of potatoes in the oven at the same time, and dinner is all set.
Prep time: 10 minutes
Cook time: 50 minutes per kilo
Yield: 4 servings
2 tablespoons olive oil
1.5kg Wiltshire Bacon pork loin joint
1 pack Wiltshire Bacon unsmoked back rindless bacon
170g pack stuffing (unless you have time to make your own)
Heat the oven to 180c/350f/gas mark 4. Oil a large baking tray.
Prepare the stuffing and leave to cool.
Separate your bacon slices and leave them out on a chopping board, slightly overlapping each other.
Butterfly the pork loin by cutting down the length of the joint stopping about 3cms from the bottom of the joint. Take care to not cut right through so that you end up with two halves. Compare it to cutting down a baguette that you are going to fill. Open flat and cover with a piece of cling film before pounding it gently with either a meat tenderiser or a rolling pin, until you have slightly flattened the joint.
Spread your stuffing in a line along the centre of the flattened piece of pork.
Close the joint back up to restore it to its original shape. Use toothpicks if necessary, to secure the pork in place.
Place the loin on top of the bacon and wrap the bacon slices around the pork. If you used the toothpicks remove as you wrap each piece of bacon around the joint. Move the loin with the bacon seam side down onto the baking sheet and place in the hot oven for approx 80 minutes.
If the roast is ready before the bacon browns, place the joint under the grill for a few minutes to brown the bacon.
Let the meat rest for at least ten minutes before cutting into slices. This allows the meat to stay juicy and tasty.
Finally, use the juices from the meat to make your gravy.