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Roast Loin of Pork with Raisin and Walnut stuffing

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Method

1.Soak the raisins in a small bowl in the wine and leave overnight if possible.

Once soaked - drain off the wine and keep it seperate for the gravy.

2.Heat the oil in a frying pan and add the chopped leeks and cook until soft. Add garlic and pancetta and let it all brown.

3. Mix this in a bowl with the raisins sage, walnuts, lemon rind, breadcrumbs and egg, and stir to combine and then leave to cool.

4.Preheat oven to 200C.

5. Place the pork, skin-side down, and cut a vertical slit through the thickest part without cutting all the way through. Open out pork to form one large piece. Place stuffing down the centre of the pork. Starting at the thick end, roll up pork firmly and then tie together with string.

6.Place pork in a roasting pan. Rub pork skin with oil and salt. Roast, uncovered, for 25 minutes or until rind begins to crackle. Reduce oven temperature to 180 C and roast for a further 1 hour.

7.Then take the apples - slice to stop from exploding and arrange them around the pork for the last 30 mins.

8. Leave aside for 10 mins to rest before carving.

9. To make the gravy - take the juice from the pan and drain off as much fat as you can. Add flour and cook, stirring constantly, for 1 minute or until mixture begins to bubble. Gradually add the wine from the raisins and stock and cook until gravy boils and thickens.