Pork Loin with Ginger, Prune & Cashew Stuffing

1.	Preheat oven to 260°C
2.	Lay pork flat on a chopping board.
3.	To make stuffing, melt butter in a small frying pan, add onions and cook for 3 minutes or until onions are translucent.
4.	In a large bowl combine cooked onion, brown rice, multigrain breadcrumbs, cashews, prunes, ginger, egg, parsley and lemon rind.
5.	Spread 1 cup of stuffing down the centre of the pork then roll up to encase, secure the pork with kitchen string and place in on a greased oven tray.
6.	Rub oil and sea salt into the pork skin. Bake for 30 minutes or until the skin starts to bubble and crack. Reduce oven temperature to 180°C and cook for one hour. Remove pork from oven, cover with foil and leave to rest for 20 minutes.
7.	To serve, cut crackling from the pork and remove any excess fat from the meat. Slice as preferred.
8.	With remaining stuffng, grease a 6 x ½ cup muffn tin. Divide stuffng between muffn cups and bake for 40 minutes or until browned on top. Serve with rolled pork loin.