Roast pork loin with sloe gin and walnut stuffing

For the stuffing:

Method

Pork joint with cranberry, sloe gin, and walnut stuffing: a mouth-watering and tender dish for special occasions.

Preheat the oven to 180ᵒC / 160ᵒC fan / Gas 4.
Place the cranberries in a small bowl with the sloe gin and allow to soak for 30-60 minutes.
Dry the outside of the meat and score it deeply using a sharp knife.
To make the stuffing, place the sausage meat, breadcrumbs, spices and walnut into a bowl and mix together well. Add the cranberries to the stuffing and mix thoroughly.
Carefully take the joint and make a large, deep cut into the fatty point of the meat (not through the eye of the meat but towards the edge where the meat is most fatty).
Take the stuffing and push it into this hole. Any remaining stuffing can be shaped into large balls and cooked alongside the joint for about 20 minutes.
Weigh the stuffed joint and calculate the cooking time: 30 minutes per 450g / ½kg, plus 30 minutes (for medium).
Brush the joint with oil, sprinkle on salt and rub this into the fat. Place on a rack in a roasting tin and open roast in the oven for the calculated time.
Remove the joint from the oven and allow to stand for at least 10 minutes before carving.
Save the cooking juices to make the gravy and add a good measure of sloe gin to the gravy while simmering.
Serve with stuffing balls (if made with any remaining stuffing), roasted parsnips and all your favourite traditional trimmings!