- Preheat the oven to 160°C. Slice across the length of the cut of meat so you can fold it open. Push the pork flat with your hand so you should have a nice square slab of meat. Make crisscross incisions into the meat, being careful not to pierce all the way through.
- Melt the butter in a large pan over a medium heat and gently sauté the shallots and garlic until soft and translucent. Remove from the heat and transfer the shallots and garlic to a large mixing bowl.
- Add to the bowl the figs, sage, pistachio, sliced prosciutto, fennel seeds, breadcrumbs and the egg and mix to combine thoroughly. Season with salt and pepper and drizzle in a tablespoon of extra virgin olive oil and mix again.
- Spread the mixture across the entire surface of the pork making sure it is evenly distributed. Use your hands to push the filling into the incisions.
- Roll the pork firmly back into its original shape; use kitchen twine to tie around the pork to hold it closed.
- Season the outside of the meat. Heat 2 tbsp of olive oil in an ovenproof casserole dish on the stove top. Seal the pork in the hot oil on all sides and then remove the pork and add the chopped carrot, onion and celery along with the thyme sprigs and rosemary.
- Put the pork on top of the vegetables, place the lid on top and pop into preheated oven. After 20 minutes, add the wine and baste well, and cook for a further 60 minutes, basting every 10 minutes. Remove from the oven and allow to rest for at least 10 minutes in the casserole before serving.
Serves 4-6
Watch Tobie make it here.
