Philly Stuffed Rolled Pork

1. 1

   Process parsley, olives, capers, lemon and pepper until just combined.

2. 2

   Remove to a bowl and stir through Philly* and pine nuts until smooth.

3. 3

   Butterfly the pork loin, starting at the bottom third, cutting almost all the way through, and then cutting back up a further third of the way.

4. 4

   Open out and spread with Philly* mixture.

5. 5

   Roll up and secure with kitchen string at 5 cm intervals.

6. 6

   Bake at 220 degrees C for 20 minutes then reduce oven to 180C and bake for a further 15-20 minutes or until pork juices run clear.

7. 7

   Serve sliced pork with sweet potato mash and steamed greens.

No additional tips available.