Stuffed Pork Loin

Christmas Day needn't always be a numbers game.  Sometimes the perfect thing to do is spend the day 'just the two of you'.  If that is the case, a small pork loin joint is the perfect cut of meat to serve instead of a turkey.  It can be stuffed with lots of Christmassy flavours so you won't feel like you're missing out.  The other benefit being that the cooking time is minimal, therefore there's no need to spend all day in the kitchen.

Serves 2

1 high welfare pork loin - enough for 2
½ onion, peeled and finely diced
1 clove garlic, crushed
Olive oil
100g pre cooked chestnuts, finely chopped
75g prunes, finely chopped
Pinch grated nutmeg
2 sprigs thyme, leaves picked
Sea salt and cracked black pepper


Remove pork from fridge 30 minutes before cooking.
Preheat oven to 200C.
Soften the onion and garlic in some olive oil over a medium-low heat, for about 5 minutes.
Mix the chestnuts, onion, garlic, prunes, nutmeg, thyme, salt and pepper in a bowl until well combined, using a fork to mash it together.
Remove the string from the pork; turn it so that its fat side down and using a sharp knife cut from one end about 2cm from the fat, following the shape of the pork, stopping 2cm from the other end.  It should resemble a loose C shape.  Open the flap and press the stuffing down on to one side, really packing it in.  Replace the flap, and using 3 lengths of string, re-tie to secure it.  Snip the excess string and replace any stuffing that has fallen out by pressing it in to each end. 
Place fat side up into a roasting tray, drizzle with olive oil and rub salt and pepper all over.  Roast in the oven for 30-40minutes.   Remove and rest, covered, for 15minutes before carving.