Cut the loin down the centre but only halfway through. At this point also make cuts to either side to open up the loin.
Feel with your fingers if there are any more thick areas and make cuts along them too to open it up further. You can see this step better in the video lines above.
Flip it so that the outside of the loin is facing upwards. Place a piece of parchment paper on top and use a rolling pin to flatten it out further.
Season the loin on both sides with salt and pepper. Place the filling over the inside of the loin and flatten it with your fingers.
Roll up the loin tightly.
Use a piece of string to tie the loin, being careful not to do it tight so that it can expand on the pan.
Heat a pan over high heat. Add a drizzle of vegetable oil and sear the pork on all sides, about 2-3 minutes per side.
Place the pork on a baking tray and paint it with the glaze we made previously.
Roast the stuffed pork for 25-30min in a preheated oven at 180°C / 350°F or until the inner temperature of the pork reaches 63°C / 146°F at the centre. After 15 minutes, paint the pork with the glaze and juices that have fallen down to the tray.
Remove it from the oven and let it rest for 10 minutes before slicing.