BONED LOIN OF P0RK STUFFED WITH GOODNESS
3 lb (1.5 kg) boned loin of pork
olive oil for brushing
STUFFED GOODNESS
2 tbsp butter
1 small onion, finely chopped
1 1/2 cups gluten-free bread crumbs
1/2 cup cranberries
4 tbsp apricot, peach, and passionfruit jam
1 tbsp parsley
1 tbsp lemon juice
2 tsp chopped fresh lemon thyme
1 egg, beaten
freshly cracked black pepper
freshly cracked sea salt
Make the stuffed goodness: melt the butter in a saucepan, add the onion and cook gently, until just soft but not browned.
Remove the pan from the heat, stir in the jam, bread crumbs, cranberries parsley, and lemon juice. Mix together, add the beaten egg and season with freshly cracked black pepper and sea salt. Leave the stuffing to cool completely.
Open out the loin of pork and spread the stuffing over the meat. Roll the pork around the stuffing and tie with fine string. Place the pork loin in a roasting pan, brush with olive oil and season generously with freshly cracked black pepper and sea salt. Cook the pork in a 350 degree F oven for about 2 hours or until the meat thermometer registers 190 degrees F.
Transfer the pork to a carving board, cover loosely with a sheet of foil and leave it to sit for about 10 minutes so that the juices are sealed into the pork.
You can use the pan dripping if you like to make a gravy. Just add 2/3 cup of chicken stock and white wine along with a tablespoon of gluten-free flour. Whisk together and simmer for about 3 minutes.
