1 loin of pork with the rind still on , butterflied
1 lemon, halved
salt and freshly ground black pepper, to taste
STUFFING
200g Riviana Fire Roasted Red Pepper Strips, drained
100g Riviana Sliced Kalamata Olives, drained
100g Riviana Quartered Marinated Artichoke Hearts, drained
100g onions, chopped
50g Riviana Sundried Tomato Strips, drained
50g Riviana Capers/ Garden Supreme Capers, rinsed and drained
10g Riviana Minced Garlic
200g toasted pine nuts
1 bunch basil leaves, roughly chopped
ROASTED BALSAMIC POTATOES:
20 medium potatoes, halved and par-boiled
8 red onions, peeled and quartered
100ml Always Fresh Extra Virgin Olive Oil
¼ cup rosemary leaves
50ml Riviana Balsamic Vinegar
Sea salt and ground black pepper, to taste
100g unsalted butter
Pre-heat oven to 220°C.
Skin side up; rub salt and lemon over the rind and into the fat. Turn the pork over and season the meat well with salt and pepper.
Into a bowl mix all stuffing ingredients together until well combined.
Spread stuffing down the middle of the pork loin. Roll up pork tightly and tie in place with butchers string.
Place pork in a roasting tin on a trivet and cook for ½ hour, and then reduce heat to 180c and cook for a further 1 hour.
Do not over cook, as pork will become dry and tough. Rest the pork before carving.
Carve meat thickly; moisten with any leftover tray juices. Serve with roasted potatoes and onion.
Roasted Balsamic Potatoes
Preheat oven to 200°C.
Place potatoes and onion into a roasting tray and toss through olive oil, rosemary, balsamic vinegar and salt and pepper to taste.
Dot with butter and cook until tender and golden, about 40 minutes.
