- 1.5 kg / 3-3½ lb boneless pork loin, butterflied, ready for stuffing
For the stuffing
- 50 g / 2 oz / ⅓ cup raisins
- 120 ml / 4 fl oz / ½ cup dry white wine
- 15 ml / 1 tbsp vegetable oil
- 1 onion, diced
- 2 garlic cloves, crushed
- 2.5 ml / ½ tsp ground cloves
- 5 ml / 1 tsp ground cinnamon
- 500 g / 1¼ lb minced (ground) pork
- 150 ml / ¼ pint / ⅔ cup vegetable stock
- 2 tomatoes
- 50 g / 2 oz / ½ cup chopped almonds
- 2.5 ml / ½ tsp each salt and ground black pepper
Your butcher will prepare the pork loin (tenderloin) for you, if you give him plenty of notice.
- Make the stuffing. Put the raisins and wine in a bowl. Set aside. Heat the oil in a large pan, add the onion and garlic, and cook for 5 minutes over a low heat.
- Add the cloves and cinnamon, then the pork. Cook, stirring, until the pork has browned. Add the stock. Simmer, stirring frequently, for 20 minutes.
- While the pork is simmering, peel the tomatoes. Cut a cross in the base of each tomato, then put them both in a heatproof bowl. Pour over boiling water to cover. Leave the tomatoes in the water for 3 minutes, then lift them out on a slotted spoon and plunge them into a bowl of cold water. Drain. The skins will have begun to peel back from the crosses.
- Remove the skins completely, then chop the flesh.
- Stir the tomatoes and almonds into the meat mixture, and add the raisings and wine. Cook until the mixture has reduced to a thick sauce. Leave to cool.
- Preheat oven to 180°C / 350°F / Gas 4. Open out the pork loin and trim it neatly. Season the minced pork stuffing with salt and pepper to taste. Spread over the surface of the meat in a neat layer, taking it right to the edges and keeping it as even as possible.
- Roll up the pork loin carefully and tie it at intervals with kitchen string. Weigh the pork and calculate the cooking time at 30 minutes per 450 g / 1 lb, plus another 30 minutes.
- Put the stuffed pork loin in a roasting pan, season with salt and pepper, and roast for the calculated time. When the pork is cooked, transfer it to a meat platter, place a tent of foil over it, and let it stand for 10 minutes before carving and serving with the roast vegetables of your choice.