For the stuffing:
15 g butter
1 onion, finely chopped
200 g pack bacon bits
150 g dried ready-to-eat apricots, roughly chopped
Salt
Freshly ground black pepper

For the pork:
1.5 kg boneless loin or shoulder of pork
1 tsp salt
½ tbsp vegetable oil

Preheat the oven to 220C, 425F, Gas 7. Firstly, to make the stuffing. Melt the butter in a frying pan over a low heat. Cook the onions and bacon for 10 minutes, until softened. Remove from the heat, stir in the apricots and rosemary. Season with salt and pepper. Allow the stuffing to cool.

Place the pork on a board, skin side up and score the rind at 2-5cm intervals. The easiest way to do this is by using a Stanley knife. Turn the meat, skin side down, and place the cooled stuffing down the middle. Roll up the pork and tie very tightly with string. Rub the skin with salt and oil and roast for 25 minutes.

Lower the heat to 190C, 375F, Gas 5 and cook for 1 hour 5 minutes (or 20 minutes, per 450g), until it is cooked right through. Rest the meat for 10 minutes before serving.