Ingredients: 

1 x 2.25 kg/ 5lb Pork loin (Boneless & with rind on)
Cooking oil
Salt & Pepper
2 sticks of celery
2 carrots
1 onion
½ Swede
For Stuffing
Pinch of Salt
140g/ 5oz Bread crumbs
2 onions chopped
225g /8oz Pork sausagemeat
1 large cooking apple peeled and chopped
85g/ 3oz Raisins
1 dessertspoon of chopped fresh rosemary

Method:

1. Pre-heat oven 180ºC/Gas 4/350ºF
2. Roughly chop root vegetables and 1 onion
3. Pat skin of pork dry and deeply score every 25mm
4. Pour oil on skin and rub into the skin
5. Generously season with salt and rub into skin
6. Place a little oil into the pan and heat until hot, add vegetables to form a layer on the bottom of the pan.
7. Place meat onto vegetables
8. Allow to cook for 1 hour then baste with meat juices
9. To prepare stuffing, add all remaining ingredients together and mix thoroughly. Form stuffing into balls.
10. Cook pork for a further 45 minutes then add the stuffing
11. Place into the roasting pan, with the meat, 50 minutes before the end of cooking.
12. Baste all of the ingredients every 20 minutes
13. Remove the stuffing from the pan and allow to rest in a warm serving dish
14. Remove joint from the oven and allow to rest for 20 minutes.
15. While the meat is resting, make gravy, by adding pork or chicken stock to the pan, simmer for 20 minutes, thicken to required consistency, add a knob of butter last minute and stir in well, this will give the gravy a nice sheen.
16. Serve with roasted potatoes, buttered spring greens or kale and carrots sautéed in orange.