Roast Loin Of Pork With Nashi Stuffing

1.

Preheat oven to 220C.

2.

Score the pork skin with a very sharp knife.

3.

Set aside.

1.

Place pork, skin side down, on board and lay stuffing mixture down the middle.

2.

Roll loin and tie tightly with string at intervals to secure.

3.

Note: any extra stuffing can be put in a small cake tin and baked alongside the pork, covered with foil.

4.

Place pork in baking tray.

5.

Pat skin dry.

6.

Rub salt into the cuts then rub skin with oil.

1.

Add vegetables to baking dish and drizzle with some oil.

2.

Bake for 20 minutes, then lower heat to 180C and continue cooking for another 20 –30 minutes until meat is cooked and juices run clear when tested with a skewer.

3.

Remove pork from baking tray and allow to rest for 15 minutes, covered with foil, whilst the vegetables continue to cook.

4.

Remove vegetables from oven when cooked.

1.

Carve pork and place on serving platter with roasted vegetables and drizzle with pan juices.

2.

Scatter with fresh thyme leaves, salt and pepper.

3.

Serve immediately.