Pork Loin With Spinach And Pancetta Stuffing - cooking recipe

Ingredients

2 tbsp olive oil
4 slices white bread, crust discarded, cut into 1/3 inch cubes
1 None onion, roughly chopped
3 cloves garlic, minced
3 oz pancetta, roughly chopped
3.5 oz baby spinach
1/4 cup macadamia nuts, toasted, roughly chopped
1/2 cup chicken stock
4 1/2 lb boneless pork loin
None None FOR THE PLUM AND RED WINE SAUCE
2 cups plum jam
2 tbsp dry red wine
2/3 cup chicken stock

Preparation

Preheat oven to 400\u00b0F.
Heat 1 tbsp oil in a large frying pan over medium heat. Toast bread, stirring, until golden brown and crispy. Remove from pan.
Add remaining oil to pan. Cook onion, garlic and pancetta until onion is starting to brown. Stir in spinach then remove from heat. Gently stir in croutons, nuts and chicken stock. Set aside.
Lay pork on a cutting board, fat-side down. Horizontally slice through thick part of pork, without cutting the whole way through. Open out pork to form one long, fairly flat piece. Press stuffing along short end of pork then roll up to enclose stuffing, securing with butcher's twine at 3/4 inch intervals.
Transfer to a wire rack set inside of a large roasting pan. Roast for 1 hour 15 mins, or until cooked through.
Meanwhile, to make the plum and red wine sauce, bring plum jam, red wine and chicken stock to a boil in a small saucepan. Reduce heat and simmer for 10 mins, or until sauce thickens slightly. Serve with sliced pork.