Rolled Pork Loin

Rolled pork loin stuffed with ham and cheese is a spectacular roast that is simpler than it looks.

1. Cut into the pork loin lengthways, but not all the way through, open it out, then pound it to an even thickness of about 1 cm.

2. Salt and pepper both sides, and brush the inside thinly with mustard.

3. Lay the ham slices over it, sprinkle it with the grated Trappista cheese, and spread the crushed garlic over it.

4. Roll it up tightly, from the longer side, then secure it with kitchen string or meat pins, so it does not unroll during cooking.

5. In hot oil brown it all round, until it gets an even crust.

6. Covered, in an oven preheated to 180 °C, finish it in 45-50 minutes.

7. After cooking rest it for 10 minutes, then serve it cut into finger-thick slices.

Tip: Resting before slicing is the most important step – this way the roll does not fall apart, and the juices stay in.