Stuffed Loin of Pork Wrapped with Pancetta with Parsnip Purée

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2kg/4lb 4oz pork loin
• salt and freshly ground black pepper
• small bunch fresh sage
• small bunch fresh oregano
• small bunch fresh flatleaf parsley
• 1 lemon
• 2 tbsp olive oil
• 80g/3oz fresh white breadcrumbs
• 12-16 slices pancetta
• 110ml/4fl oz vegetable oil
• 250g/9oz parsnips
• 250g/9oz potatoes, peeled and cut into chunks
• 110ml/4fl oz milk
• salt and freshly ground black pepper
• 40g/1½oz butter
• 50g/2oz crème fraîche

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Finely chop the sage, oregano and parsley. Finely grate the zest of the lemon, keeping the juice for later. Mix the herbs and zest with the breadcrumbs and 2 tbsp olive oil, and season well with salt and pepper.

2. Butterfly the pork loin by cutting lengthwise almost through, then open it flat. Season the inside, spread the herb breadcrumb stuffing over it, and roll it back up into a neat log.

3. Lay the pancetta slices over the pork, overlapping them to cover the outside completely. Tie the loin at intervals with kitchen twine so it holds its shape.

4. Heat the vegetable oil in a large ovenproof pan over medium-high heat. Sear the pork on all sides until the pancetta is golden, about 10 minutes in total.

5. Transfer the pork to a roasting tin and roast at 180°C/350°F for about 100 minutes, until the thickest part of the stuffing reaches 165°F (74°C).

6. While the pork roasts, put the parsnips and potatoes in a pan of boiling water and simmer for about 20 minutes until very tender. Drain well.

7. Warm the milk and butter together. Mash the drained vegetables with the warm milk mixture, crème fraîche, the remaining lemon juice, salt and pepper until smooth.

8. Rest the pork on a board for 10 minutes before removing the twine and slicing. Serve with the parsnip and potato purée.