1.5kg pork loin
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves
1 tbsp lemon juice
2 cups fresh breadcrumbs
2 cups fresh cherries, finely chopped
Handful pitted mild green olives
1 tbsp chopped fresh parsley
1 tbsp chopped fresh thyme
1 tbsp chopped fresh sage
Freshly ground black pepper
Preheat oven to 220 ̊C degrees.
Into a frying pan, add the oil, heat gently then add the onion, garlic and cook until softened.
Remove the pan from the heat and stir in breadcrumbs, cherries, olives, lemon juice and herbs. Season
Unroll the pork and score the fat in 1cm strips taking care not to cut all the way through. Pat dry with a piece of kitchen towel then rub a good tbsp sea salt flakes into the skin, making sure to get right into the
Flip the meat over skin side down and spread half the stuffing over the meat. Roll up. Tie at 3 inch intervals with string.
Roast at 220 ̊C for 15 mins then turn the temp down to 180 ̊C and cook for a further 1 hour and 15 minutes until the skin is crispy and hard.