This recipe is delicious served cold for summer eating - prepare a day ahead for a cool Sunday lunch!  Accompany with a new potato or apple and celery salad and salad leaves. 

Preheat the oven: 190'C / 170'C Fan / Gas 5.
To make the stuffing, mix together the fruits, spices and pine nuts.  Untie the pork; spread the stuffing over the meat, season lightly with salt and pepper then re-roll and secure with string.

Us the tip of a sharp knife to insert slivers of garlic into the skin and around the joint (optional).

Weight the stuffed joint and calculate the roasting time allowing 35 minutes per 450g and 35 minutes over.  Transfer to a roasting tin and cook in the preheated oven.

When cooked, remove and leave to cool in the roasting tin.  Wrap and refrierate for several hours, overnight if possible.  This helps 'set' the joint so it can be served thinly sliced.

Tasty Tip: When stuffing any joint of meat, do not re-roll the meat or re-tie the string too tightly as the stuffing will plump up during cooking.