Stuffed Pork Loin

150gms Shropshire Spice Gourmet Stuffing `Sage, Red pepper & Shallot`
100gms Minced Ox liver
200gms Sausage meat
1 pork loin
1/2 bottle dry white wine
pinch of salt
string to tie up pork loin

Preparation
1) Prepare Shropshire Spice Gourmet `Sage, Red pepper & Shallot stuffing according to packet instructions.
2) Add the 100gms of ox`s liver and the 200gms of sausage meat to the stuffing and mix thoroughly.
3) Place stuffing mixture into the centre of pork loin. Tie up with string, forming a roll.
4)Place the stuffed pork loin in a lidded casserole dish with the 1/2 bottle of dry white wine and a pinch of salt. Simmer on a low heat (120-150 degrees) for 2-2.5 hours until tender and cooked.

Tip
Overstuff the pork loin so that the stuffing mixture oozes into the wine whilst cooking this creates a wonderful sauce to serve over the meat.

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