Sage And Bacon Stuffed Pork
|Loin of pork||4 Pound, boned and rinded (1.8 Kilogram)|
|Streaky bacon rashers||8 , rinded|
|Fresh sage leaves||12|
|Garlic||2 Clove (10 gm), skinned and cut into slivers|
|Fresh sage||1 Teaspoon (For Garnish)|
1. Place the pork, fat side uppermost, on a flat surface and remove most of the fat. Score the remaining fat with a sharp knife.
2. Turn over the meat and lay half of the bacon, the sage and the garlic over the flesh. Season well with salt and pepper. Roll up and secure with string. Lay the remaining bacon on top of the joint.
3. Weigh the joint and calculate the cooking time at 8 minutes per 450 g (1 lb). Place the joint in a roasting bag, securing the end with string and place on a roasting rack, bacon side down. Microwave on HIGH for half of the calculated cooking time, then turn over and cook for the remaining time. Leave to stand for 10-15 minutes. Garnish with fresh sage and serve cut into slices.