Ingredients

• 1.6-1.8kg (3¾-4 lb) loin of pork, boned and well scored
• 700g (4 oz) onion, skinned and chopped
• 25g (1 oz) butter
• 100g (4 oz) fresh white breadcrumbs
• 50g (2 oz) seedless raisins
• 2 oranges
• 10ml (2 level tsp) dried basil
•   salt and milled black pepper
• 1 large egg, beaten
• 45ml (3 tbsp) vegetable oil
• 200ml (7 fl oz) dry white wine
• 400ml (¾ pint) chicken stock
• 10ml (2 level tsp) chives, snipped
• 15ml (3 level tsp) cornflour

Method

1. Slit the pork three-quarters through the eye of the meat from the thin end; open out to form a long roll.
2. Prepare the stuffing: fry the onion to a golden brown in the butter. Stir into the crumbs with the raisins, finely grated rind of 1 orange, the herbs and seasoning; bind with beaten egg.
3. Stuff into the joint and roll up with the skin on the outside. Tie at regular intervals.
4. Heat 30ml (2 tbsp) oil in a roasting tin. Place the joint in it, and rub the remaining oil into the skin. Sprinkle with salt.
5. Roast at 200°C (400°F) mark 6 for about 1½ hours, basting frequently.
6. Keep the joint warm, whole; or for easier serving, first remove the crackling in a piece then cut into strips. Slice the joint and overlap on a warm serving dish. Arrange crackling at each end. Half-cover with foil to allow steam to escape, to keep crackling crisp, and to prevent the meat from drying out.
7. Pour off all but the meat glaze from the roasting tin. Add the wine and bubble for 1-2 minutes to reduce by half.
8. Stir in the stock, strained juice of both oranges, seasoning and chives. Bring to the boil and thicken with blended cornflour. Adjust seasoning.
9. Spoon a little hot sauce over the pork as you bring it to the table. Serve the rest separately from a warmed sauceboat.

Notes