Ingredients

• 1kg/2lb 3oz boneless loin of pork
• skin removed
• 2 cloves of garlic
• crushed
• 1 tsp sugar
• salt and freshly ground black pepper
• 1 tsp chopped basil
• 200g/7oz sausage meat
• 2 tbsp pine nuts
• toasted
• 2 tbsp parsley
• chopped
• 2 tbsp basil
• chopped
• 1 tsp garlic
• chopped
• salt and freshly ground black pepper
• 1 tbsp vegetable oil
• 2 tbsp butter
• 120ml/4fl oz light olive oil
• 1 medium onion
• finely chopped
• salt
• ½ red pepper
• finely diced
• ½ yellow pepper
• finely diced
• 6 plum tomatoes
• peeled
• 2 cloves garlic
• finely chopped
• sprig of fresh thyme
• or about ½tsp dried thyme
• 2 medium courgettes
• cut into 1cm/0.5in dice
• 1 aubergine
• cut into 1cm/0.5in dice
• salt

Directions

• To make the stuffed loin of pork
• place pork
• silverskin side down
• vertically in front of you. With a large knife
• make an incision along the length of the loin 2cm/3/4in from the edge. Roll back the cut edge
• and make another cut slightly sideways
• maintaining a thickness of 2cm/3/4in. Continue cutting in this way until the loin opens like a roly-poly sponge.
• To marinate the pork
• rub the inside with the crushed garlic
• and season with the sugar
• salt and freshly ground black pepper.
• Sprinkle the chopped basil over the inside
• and place in the refrigerator overnight.
• the next day preheat the oven to 220C/430F/Gas 7. Mix the sausage meat with the pine nuts
• herbs and garlic. Take the loin of pork from the fridge
• and with a kitchen towel
• wipe off the basil that was left on overnight.
• Spread the sausage mixture over the inside of the pork
• and roll it up tightly
• and tie it at 2.5cm/1in intervals (although it can be wrapped in foil.) Season the outside.
• Heat the vegetable oil and butter in a large oven-proof pan until foaming. Add the pork and place in the hot oven. For the first 10 minutes
• turn the pork frequently until well browned. Lower the heat to 180C/360F/Gas 4 and cook for another 45 minutes
• turning occasionally.
• Remove from the oven
• lightly cover with foil
• and allow to cool. When you serve it
• cut it into 12 even slices
• and serve with salad or with the ratatouille.
• To make the ratatouille
• heat two tablespoons of the olive oil and sweat the onion with a pinch of salt
• until soft and translucent.
• Add the peppers and cook for another five minutes.
• Cut the tomatoes in half
• squeeze out the seeds
• and cut into small cubes.
• Add the tomatoes
• the garlic
• and the thyme to the onion and pepper mixture
• cover
• and continue cooking.
• In a separate frying pan pan heat two tablespoons of the olive oil over a high heat. Add the courgettes
• and cook until lightly browned
• then tip into a colander to drain off the excess oil.
• In the same frying pan
• add the remaining olive oil
• and once hot add the aubergines. Brown them and drain as you did with the courgettes. Sprinkle them both with a little salt
• and then add them to the onion
• pepper
• and tomato mixture. Cover and cook out for a further 10 minutes.
• Serve hot or cold
• by itself
• or as a accompainment to the stuffed pork loin.