Stuffed pork loin with garlic, prunes and sherry

Instructions

1. Step 1

   First roast the garlic in the oven. Slice the tip of the bulb off then place in a square of foil, drizzle with oil and wrap up. Cook at 200°C/gas mark 6 in the oven for 30 minutes

2. Step 2

   Place the diced prunes in a pan with the sherry, bring up to a simmer then take off the heat. Once the garlic has roasted, squeeze out each caramelised clove into the pan and add the capers and oregano. Mix with the back of a spoon until the garlic breaks down into the sherry to form a coarse paste

3. Step 3

   Score the skin of the pork then flip it over so the pork is skin-side down on the board. About 4cm below the skin, slice into the pork lengthways so you can open out the loin like a book. Season the meat then spread the stuffing mixture into the centre, Leave a gap near to the edges so it doesn't squeeze out when you roll it

4. Step 4

   Roll the pork back up and tie with butcher's string. For the best crackling, place uncovered in the fridge to dry out the skin for at least 1 hour or ideally overnight

5. Step 5

   Preheat an oven to 180°C/gas mark 4

6. Step 6

   Sit the stuffed pork loin in a tray with the halved shallots and sherry and place in the oven for 1 1/2 hours, adding the olives to the tray for the last 30 minutes

7. Step 7

   Transfer the pork to a plate and leave to rest for at least 15 minutes before carving

8. Step 8

   While the pork rests, strain the pan juices into a saucepan and place over a high heat to reduce into a thicker, glossy sauce – be careful not to over reduce as it may become salty, particularly if using anchovy stuffed olives. Place the shallots and olives with the pork to keep warm

9. Step 9

   Carve the pork and plate up, dressing the plate with the shallots, olives and some sauce