40g butter
1 medium brown onion, finely chopped
2 garlic cloves, crushed
2 rashers middle bacon, rind removed, finely chopped
2 tablespoons chopped fresh sage leaves
1 1/2 cups fresh white breadcrumbs
1 egg, lightly beaten
2kg boned rolled loin of pork, rind scored
2 tablespoons olive oil
2 teaspoons sea salt


Notes
Preparing stuffed pork: Slice crossways through thickest part of meat, without cutting all the way through, to form one long piece. Spread onion mixture over cut side of loin. Roll up to enclose. Tie pork with kitchen string at 3cm intervals.

Preheat oven to 230°C/210°C fan-forced.
Melt butter in a frying pan over medium-high heat. Add onion, garlic and bacon. Cook, stirring, for 3 to 4 minutes or until onion has softened.
Transfer mixture to a bowl. Cool slightly. Add sage, breadcrumbs and egg. Mix to combine.
Remove string from pork. Unroll. Place on a board, skin-side down. Slice crossways through thickest part of the meat, without cutting all the way through, to form 1 piece.
Press onion mixture over cut side of loin. Roll up to enclose. Tie with kitchen string at 3cm intervals.
Rub skin with oil, then salt. Place in a roasting pan.
Roast for 20 minutes or until skin starts to turn golden. Reduce oven to 180°C/160°C fan-forced.
Roast for 2 hours 15 minutes or until pork is golden, and juices run clear when pierced with a skewer.
Cover ends of pork with foil if over-browning.
Remove pork from oven. Cover loosely with foil.
Stand for 10 minutes. Slice.