Loins of Pork with Herby Stuffing
Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
Place breadcrumbs, suet, Herbes de Provence, Perfect Shake Season-All Special Blend and Ground Black Pepper in a mixing bowl. Drain the pineapple rings and reserve the juice. Finely chop one of the rings and add to the stuffing mix along with 2 tbs pineapple juice. Mix the egg into the stuffing until all ingredients are thoroughly combined. Use the stuffing to stuff the joints as shown in the photograph and tie with string as necessary.
Shape any remaining stuffing into small balls and cook around the joint for 20 minutes before end of cooking time. Cover the exposed bones with foil. Weigh the joint before placing in a roasting tin. Rub skin with oil and salt. Place a little oil around the joint in the tin, cover with foil and cook for approx.30 minutes per 450g (1 lb) plus 30 minutes extra, or until the meat is tender and juices run clear when the joint is pierced. To make skin crispy remove foil half an hour before end of cooking time (leave bones covered).
Place joint on a carving dish with stuffing balls, if any, and garnish as shown in the photograph using cocktail sticks to secure the fruit, where necessary.