Roast Pork with Chili Stuffing

Paul Lynch
Main

The is Anna Del Conte’s recipe from the Sainsbury magazine!

  • 1.8 - 2 kg pork loin (boned)
  • 4 cloves garlic
  • 150-175g cubed pancetta
  • zest 1 1/2 lemons
  • 2 tbs thyme
  • 1 dsp dried chillies
  • 1 tbs olive oil
  • 12 fl oz dry white wine
  • chicken stock (300 ml) - or a very good quality stock cube

Unroll the loin, and make three deep, long slits lengthwise to insert the stuffing.

Mix the zest, garlic, pancetta, thyme and chili - all finely chopped. Push this mixture into the slits, and retie the loin with some string. Season with a good sprinkling of sea salt, then rub with olive oil. Leave to marinate overnight in a cool place.

Preheat oven to 220 C. Put pork in a roasting tin, and pour over the remaining oil. Roast for 20 mins, turning once.

Warm the wine, and pour over the pork. Cook for 1 hr 20 mins at 190 C, turning every 20 - 30 mins. Rest for 20 mins.

Skim off the fat from the roasting tin, then make gravy with the stock. Dissolve all the sticky juices, and simmer for 10 - 20 minutes.

Serve with pepperonata and cannelini beans warmed with sage and garlic (and a little virgin olive oil).