Roast Loin Pork With Real Mincemeat Stuffing

INGREDIENTS

2.5-3kg boneless pork loin for stuffing, well scored
½ quantity of Real Mince Meat with Beef Mince (see recipe)
2 tblsp oil
1 tblsp salt

Rather than ham

METHOD

1. Place the pork skin side down on a chopping board.

2. Arrange the mince meat stuffing down the centre of the loin, packing it firmly where the eye of the loin joins the flap. Roll up to enclose and secure with toothpicks or string.

3. Place join side down on a foil or baking paper lined tray and rub the skin well with oil and salt.

4. Roast at 220 degrees Celsius for 20 minutes and then lower the temperature to 180 degrees Celsius and cook for 30 minutes per 500 grams ( Total cooking time for 2.5kg is 2 hours and 50 minutes). Rest 10-15 minutes before carving.

5. Serve with gravy or sauce or serve cold with pickles.

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