Preheat oven to 220°C and lightly grease a roasting pan with oil. Heat half the oil in a large frying pan and cook the bacon rashers for about 5 minutes until slightly crispy.
Add the chopped onion and sauté for 3 minutes. Add the garlic, the sage, and the dried cranberries and cook for 1 minute.
Remove from heat and add the spinach and breadcrumbs, stirring until it’s combined and the spinach is slightly wilted. Season with salt and pepper.
On a clean surface, place the boned pork. Butterfly it skin side down. Open up with a carving knife, cut a flap on both sides and level it if one higher.
Level it with a meat mallet until about 2cm thick, but don’t flatten it.
Place the stuffing in the centre and tightly roll to enclose, securing with kitchen string
Roast for 1 hour and 25 minutes.
Reprinted with permission of Siba Mtongana and Food Network South Africa
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