Roast Pork With Apple And Bacon Stuffing

• 50g butter
• 4 rashers  middle bacon, rind removed, finely chopped
• 1/2  brown onion, finely chopped
• 1 large green apple, peeled, finely chopped
• 1 1/4 cups fresh breadcrumbs
• 1/4 cup chopped fresh flat-leaf parsley leaves
• 2 tablespoons finely chopped fresh rosemary leaves
• 1.5kg rolled pork loin
• 1 tablespoon olive oil
• 2 teaspoons sea salt
• Apple sauce, to serve

1. Melt butter in a frying pan over medium-high heat. Add bacon and onion. Cook, stirring, for 3 to 4 minutes or until onion has softened.. Cook, stirring, for 5 to 7 minutes ,. Remove from heat. Stir in apple, breadcrumbs, parsley and rosemary.
2. Remove string from pork. Unroll. Place on a board, skin-side down. Slice crossways through the thickest part of the meat without cutting through to skin. Open pork out to form 1 large piece. Press stuffing, in a wide row, on cut side of loin. Roll up pork to enclose stuffing. Tie with kitchen string at 3cm intervals to secure. Rub with oil. Sprinkle with salt. Place in a large, disposable foil baking dish.

     3  Preheat oven to 180 c  (350 F),cook pork at this temperature for 30 minutes then
         reduce heat to 150 c and Cook for 1 hour 30 minutes  or until juices run clear when a skewer is inserted into centre. Remove pork. Cover with foil. Stand for 10 minutes. Slice and serve with apple sauce.