Roast Pork Loin Stuffed with Fennel Recipe

Pork loin stuffed with fennel, breadcrumbs, capers, chives and egg, and oven baked in sherry, orange juice and red wine vinegar

1.4 g pork loin roast

1 teaspoon olive oil

3 rasher's bacon, rind removed and finely chopped

1 cup fresh white breadcrumbs

1 cup finely chopped fresh fennel

1 tablespoon capers, chopped

2 tablespoons finely chopped fresh chives

1 egg, lightly beaten

1 tablespoon olive oil

1/2 cup sherry

1/2 cup orange juice

2 tablespoons red wine vinegar

1 teaspoon grated orange rind

Preheat oven to 170 C

Heat first measure of oil in pan

Add bacon and cook until crisp

Remove from heat

Add breadcrumbs, fennel, capers, chives and egg and mix well

Butterfly the pork by cutting lengthways to open out but do not cut through

Open out and flatten

Press the stuffing over the pork, roll up and tie securely with string

Heat second measure of oil in heavy based pan and brown pork all over

Place in baking pan

Add sherry, orange juice, red wine vinegar and rind to pan and simmer for 2 minutes

Pour over pork and bake for about 1 and 1/2 hours in preheated oven until the meat thermometer reaches 71 C

Rest for 10 minutes then carve

Serve pork with pan juices poured over

Serves 8 - 10