Stuffed loin of Pork

Recipe's preparation

1. Rip up the stale bread and place in bowl. Blend for 5 seconds on speed 4. Remove from bowl. Preheat your oven to 220 degrees.

2. Put the dried apricots in the bowl and blend for 4 seconds on speed 5. Add to the bread.

3. Cut the onion into halves and place into bowl. Blend at speed 4 for 4 seconds. Scrap down.

4. Add the olive oil and cook for 3 minutes on 100 degrees on speed 2.

5. While that is cooking, dice the bacon and fry in a small frypan till crispy.

6. Add the cooked onion and bacon to the bread and apricots.

7. Add the cranberries, sage, herbs and almonds to the bowl and mix.

8. Take your loin of pork and score the skin one way 3/4 through. Take your knife and slice the meat horizontally 3/4 of the way through and open it up like a book.

9. Spread the stuffing mixture along the length of the loin.

10. Wrap the two sides of meat around the stuffing and tie at intervals with cooking twine holding it snug.

11. Place the trussed and stuffed loin on a rack in the sink.

12. Boil a jug of water and pour boiling water over the loin 3 times, drying between each pour.

13. Pour the oil over the skin and massage in.

14. Sprinkle the salt over and massage in.

15. Bake for 1 hour at 220 degrees.

16. Reduce the heat after one hour to 180 degrees and bake for a further 20 minutes.

17. Allow to cool completely before removing the crackling and carving the meat. MERRY CHRISTMAS!