Festive stuffed pork roast

A rich Christmas roast prepared ahead and cooked on Christmas Eve to spread my work before making Christmas lunch. I filled pork loin with mixed beef mince, sausage, Parmesan, pistachios and chestnuts, wrapped in pancetta. I will serve roast potatoes.

INGREDIENTS FOR 8 PEOPLE

2 kg PORK LOIN

3 SAUSAGES (450 g)

450 g MIXED MINCE

100 g GRATED PARMESAN

2 EGGS

50 g MILK

15 BOILED CHESTNUTS

30 PISTACHIOS

150 g THIN PANCETTA SLICES

SALT

PEPPER

NUTMEG

ROSEMARY

EXTRA VIRGIN OLIVE OIL

50 g BUTTER

WHITE WINE TO DEGLAZE

2 GARLIC CLOVES

MEAT STOCK

I mix mince, crumbled sausage, Parmesan and eggs in a bowl.

I add milk.

Salt, pepper and nutmeg.

I combine by hand.

I add whole pistachios and crumbled chestnuts.

I butterfly pork with a sharp knife, or ask the butcher.

I cover with cling film and flatten evenly.

I spread filling evenly.

I start rolling.

Roll tightly.

I arrange pancetta along the roll's length.

I put the roast on it, add more pancetta and fold underneath to cover completely, adding rosemary.

I tie securely and wrap in film like a large sweet.

I refrigerate, remove an hour before cooking on Christmas Eve and put in an oven-safe pan with plenty of oil, butter, 2 garlic cloves, shallots and rosemary, browning all sides.

I deglaze with white wine, add two glasses of stock and bake at 180°C for about 2 hours, adding stock to keep moist. I cool and wrap in foil, blend juices with shallots and, on Christmas morning, slice, put back in the tray with sauce and reheat covered. I roast potatoes alongside.