This impressive Christmas main will become one of your favourite stuffing recipes to date. Not only does it boast the delightful crisp of a good ol’ roast, the glorious pork loin also packs rich flavours from salami, pistachios and dried cranberries, complete with a side of roasted vegetables for a colourful and nourishing spread.
TIP Ask your butcher to leave a flap measuring about 20 cm in length to help make rolling the loin easier. The secret to exceptional crackling is to ensure the pork skin is dry and well-seasoned with fine salt before cooking. Pat the pork dry with paper towel; refrigerate, uncovered, for a few hours or overnight to allow the skin to dry out.
Photo: bauersyndication.com.au