Rolled loin of pork with pear and cinnamon sauce

Method

• 1
  Preheat oven to 230C or 210C.
• 2
  Remove pork from netting and lay flat on a clean board, skin-side up. Using a sharp knife, score skin. Turn pork over and pound to flatten slightly. Lay bacon over half of pork. Slice 2 pear halves and lay over bacon. Top with prunes. Fold pork over stuffing to enclose and tie with kitchen string to secure.
• 3
  Drizzle oil over skin and rub in salt, pressing into scores. Place on a rack in a roasting pan. Bake for 40 mins. Reduce heat to 200C or 180C fan and bake for a further 1hr 20 mins, or until juices run clear when a skewer is inserted in the centre. Remove pork, cover loosely with foil and stand for 15 mins before slicing.
• 4
  Meanwhile, to make pear sauce, chop remaining pears and place in a saucepan with brandy, cinnamon and reserved juice. Simmer on low heat for 10 mins, or until pears have collapsed. Using a hand blender, blend until smooth. Serve pork with pear sauce.