Snap, crackle and pop

Fairlady
4 servings Prep: 30 mins, Cooking: 50 mins
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Pork

By Food24 November 03 2009
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Ingredients (9)

30.00 ml olive oil
4.00 garlic — cloves, chopped
1.00 red onion — chopped
100.00 g sun-dried tomatoes — chopped
320.00 g mushrooms — mixed, chopped
30.00 ml fresh Italian parsley — chopped
30.00 ml fresh sage — chopped
2.00 kg loin of pork — oil, for rubbing
10.00 pinch sea salt
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Method:

1. Preheat the oven to 220°C. Heat the olive oil in a large frying pan and add all the stuffing ingredients. Cook until soft.
2. With a very sharp knife, score the pork skin at 1,5cm intervals. Lay the loin out fl at, place the stuffing
down the middle and roll up. Tie with string and rub the skin with oil and salt.
3. Place the bones in a baking dish and put the meat on top. Roast for 30 minutes. Turn the heat down to 200°C and roast for another 50 minutes. Slice the meat and serve with apple sauce, creamed potatoes,
and steamed mange tout or green beans.



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