ingredients

1.2kg loin of pork (see intro), bones removed but kept for stock, rind left on and scored

For the stuffing:

200g good quality pork sausage meat

150g jarred roasted red peppers, drained and chopped

350g jar of black pitted kalamata olives in brine (you will need 50g olives for this stuffing but keep the remaining olives and brine for the sauce)

10g flat leaf parsley, stalks removed and leaves chopped

Black pepper

For the tomato & olive sauce:

2 tbsp olive oil

Bones from the pork joint

2 medium carrots, roughly chopped

1 medium onion, roughly chopped

1 head garlic, cut in two

250ml dry white wine (such as sauvignon blanc)

1 litre chicken stock

500ml tomato passata

4-5 sprigs fresh thyme

200ml brine from the jar of olives

Handful (around 15) olives from the jar

50g cold butter, diced

For the potatoes:

1kg of charlotte or similar waxy new potatoes

3 tbsp olive oil

100g butter

1 head garlic, cut in half

5-6 sprigs fresh thyme

Salt & pepper

equipment

Chef’s knife

Chopping board

Large mixing bowl

Butcher’s twine

Large saucepan or stockpot

Sieve

Baking tray

Carving knife & fork

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Instructions
Step 1
To make the pork: Preheat the oven to 390°F (200C)
Step 2
Combine all the stuffing ingredients in a large bowl.
Step 3
Lay the loin of pork flat on a dry surface and using a sharp knife ease the eye fillet away from the rind about halfway, so that it is still attached to the skin. Place all the stuffing evenly in the cavity you have created.
Step 4
Roll the pork joint together so no stuffing can be seen on the underside of the meat. Using your butcher’s twine, loop it under the joint and starting from one end tie it underneath, you want to hold the meat in place but not squeeze it. Repeat this process approximately 6 times until the joint is held the entire length. Please make sure you keep the rind dry otherwise you won’t get lovely crackling.
Step 5
Place the stuffed joint in the oven and cook for 60 minutes then remove and leave to rest for at least 15 minutes.
Step 6
To make the potatoes: While the pork is cooking, cut the potatoes in half or into equal-sized pieces and parboil in salted boiling water.
Step 7
Once tender, drain, place on a baking tray with the head of garlic, olive oil, butter, salt, pepper, and thyme.
Step 8
When the pork is 15 minutes away from being done, place the potatoes in the oven. When you take the pork out to rest, turn the potatoes over and continue cooking for another 15 minutes.
Step 9
To make the sauce: Place the olive oil, pork bones, carrots, onion and garlic in a large saucepan and place on a medium-low heat. Allow them to sweat for a good 10 minutes then turn up to heat so that they begin to caramelise. Be careful not to let them blacken – you want golden bits for flavour but don’t want it to go bitter.
Step 10
Add the white wine and reduce until thick and syrupy. Scrape all the brown bits from the bottom of the pan into the liquid as it’s reducing to give extra flavour.
Step 11
Add the chicken stock, the reserved bring, the tomato passata and the thyme and bring to the boil. Simmer for approximately 30 minutes until the sauce is thickened and a deep dark orange colour.
Step 12
Strain the sauce through a sieve into another pan. It should. Be thick enough to coat the back of a spoon. If not, reduce it a little further.
Step 13
To assemble: When the pork has rested and you are ready to serve, reheat the sauce adding any juices from the meat. Once hot but not bubbling, whisk in the cold cubes of butter and remaining olives.
Step 14
Cut the pork joint into 6 thick pieces and serve with the roasted potatoes and sauce.