Pre-heat oven to 220°C. Heat butter and oil in a frying pan over medium heat. Add the onion and bacon, cook, stirring, until bacon is cooked. Add the chicken stock and bring to the boil. Remove from heat. Combine Gregg's Home-style stuffing mix and onion mixture in a bowl. Add Gregg's rubbed parsley and stir to combine.Set aside to cool.
Place the pork loin, rind-side up, on a clean surface. Pat dry with paper towel. Turn pork over and use a small, sharp knife to make a 5cm-deep cut under the eye of the meat to make a cavity for the stuffing. Place the stuffing across the centre of the pork. Roll pork to enclose the filling. Secure with kitchen string, tying at 2cm intervals. Place in a roasting pan. Drizzle with remaining oil and sprinkle with Gregg's sea salt. Use your hands to rub into the rind.
Heat gravy according to packet instructions.Transfer pork to a platter.Serve with roast vegetables and gravy.
1.5 kg rolled loin of pork, string removed
¼ cup olive oil
2 tablespoons Gregg's Natural Sea Salt
2 165g Bisto Traditional Liquid Gravy
10 g butter
1 Tbsp olive oil
1 brown onion, chopped
4 rashers bacon, chopped
150 ml chicken stock
2 Tbsp Gregg's Rubbed Parsley
200 g pkt Gregg's Home-style Stuffing Mix
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