Ingredients

• 3kg/6lb 8oz pork loin
• boned and butterflied (alternatively use pork belly or shoulder)
• salt and freshly ground black pepper
• 2 lemons
• zest only
• 15g/½oz parmesan
• grated
• 175g/6oz pork mince
• 175g/6oz chicken livers
• roughly chopped
• 150g/5½oz onions
• finely chopped
• 5g fresh sage
• leaves picked and chopped
• 8g fresh rosemary
• leaves picked and chopped
• 8g fresh thyme
• leaves picked
• 350g/12oz bread
• soaked in 200ml/7fl oz water and broken into small pieces
• 15g/½oz pine nuts
• 30g/1oz sultanas
• 6 slices mortadella with pistachios (about 200g/7oz)
• dash olive oil
• 4 carrots
• 1 onion
• 250ml/9fl oz white wine
• 70ml/2¼fl oz Vin Santo
• 3 tbsp olive oil
• 1kg/2lb 4oz potatoes
• peeled and cut into quarters
• par-boiled
• 4 sprigs fresh rosemary
• 6 garlic cloves
• skin on
• smashed

Directions

• Preheat the oven to 220C/450F/Gas 7. Season the pork with salt and pepper and rub it into the pork
• along with the lemon zest.
• Place the parmesan
• pork mince
• chicken livers
• onions
• sage
• rosemary
• thyme
• bread
• pine nuts and sultanas
• in a large bowl and mix.
• Spread the filling on top of the loin and roll onto one side. Cover with two slices of mortadella and then roll halfway along.
• Pull in the other side of the lion
• add the rest of the filling
• then press down and put on four slices of mortadella. Roll to secure and tie with kitchen string. Rub with olive oil and season with salt and pepper.
• Place the whole carrots and onion
• the wine
• Vin Santo and 125ml/4fl oz of water in the bottom of baking tray and place the pork on top.
• Cook in the oven for 30 minutes and then turn the oven down to 150C/300F/Gas 3 for three hours.
• For the rosemary and garlic sautéed potatoes
• heat a large frying pan and add the oil. Once hot
• add the potatoes and cook for a couple of minutes. Add the rosemary and garlic and cook until the potatoes are crisp and cooked through.
• To serve
• place the pork and potatoes in the centre of the table and let people help themselves.