1-2 tablespoons butter

100 g button mushrooms, thickly sliced
150 g prosciutto (Parma ham) or bacon rashers, thinly sliced
1 bunch spinach, blanched
4-5 red peppers, halved and skinned

Method

Heat the butter in a frying pan. Add the mushrooms and cook over a high heat for 3 – 4 minutes. Remove the mushrooms and set aside.

Butterfly the pork loin and open it out so that it lies flat.

Cover the cut surfaces of the pork with the prosciutto. Cover with spinach leaves, then place the peppers over the spinach. Place a row of mushrooms down the centre. Fold the left hand loin portion over the remainder of the loin, then roll up. Tie the pork with string at 5cm intervals.

Place the pork in a roasting pan, inserting a meat thermometer if one is available. Roast in a preheated oven, 170oC, for 1 3/4 – 2 3/4 hours or until the meat thermometer reaches 71oC – 76oC.

Remove the pork and stand in a warm place for 10 – 15 minutes.

Carve the pork and serve.