Roast Pork and Stuffing

My good friend Derek Stott, of D and D Family Butchers, scored and chined this splendid pork loin (from a locally reared pig) for me.

I roasted it with my homemade herb and onion stuffing (placed under the meat for the last 45 minutes of cooking).

Oh, for added flavour, cook your gravy in the meat pan after you have taken the pork and stuffing out of it.

The pork was succulent, tasty and lovely and tender!