This is a great idea for a main course and presents well when carved and laid on a platter.
2.2kg pork loin
½ medium brown onion, finely diced
140g pitted prunes, roughly chopped
1 tsp thyme leaves
freshly ground white pepper
6 bacon rashers
6 spanish onions, unpeeled, cut in half
Pre-heat oven to 220C. Using a sharp knife, score pork skin. Cut fat away from meat leaving a strip attached. Trim excess fat and discard.
Make a stuffing by melting butter and gently cooking onions until soft. Add prunes, pistachios, thyme leaves and brandy, and cook 5 minutes. Season and allow to cool.
Put stuffing on flesh side of loin and roll the pork skin over to make a log shape. Cover exposed flesh with bacon rashers and tie tightly. Place onions flat side down in a baking tray. Place pork on top and bake 20 minutes.
Turn oven down to 180C and bake a further two hours. Remove from oven and rest in a warm place for one hour before slicing and serving with pan juices and roasted onions.
Braised red cabbage and apple with hasselback potatoes make the perfect accompaniment.