SO THIS IS HOW IT IS DONE IN MY KITCHEN.

Before any procedure please pour me some champagne. Things will go much better when the chef is all liqoured up. And don't forget some tunes I was rocking out to Billy Idol but anything with a beat is good.

So now I am going to try and explain to you how to stuff a pork loin ready for roasting.

Firstly gather all your ingredients together. I stuffed my pork with Italian sausage and roasted red peppers, tomato pesto.

You are going to need a SHARP knife. Not a half arsed one that won't do at all. You will also need some butchers string. Salt and pepper, parsley and garlic.

Right so unwrap your pork and lay it on your chopping block. Pat it dry with some paper towel. Now with your SHARP knife you are going to remove all the fat, sinew and nasty bits that you don't want to put in your mouth. With that done you are going to make an insision down one side of the pork loin ( slightly off center) and gently ease your knife (Now you know why it should be sharp) through the meat towards the middle of the joint. Now just smooth it out with your hand and then take your knife again and slice the meat again and open it up so it lays flat. (Think of butterfly wings, that's how I want you to spread your meat) Now comes the fun part!!!!!!!! Make small nicks in the surface flesh. Now cover the works of it in cling wrap and take a rolling pin and bash the hell out of it. The nicks you made will help in the spreading of the meat and tenderizing process. The complicated part is over now. Time for a champagne cocktail.

Now Sprinkle some salt and pepper on your meat and garlic and parsley flakes. Now spread some Tomato pesto on the surface. Now you are going to place your sliced up peppers and cooked and sliced sausage in the center. Roll the whole thing up like a jelly roll and tie it up tight with butchers twine. I have put the whole thing in the fridge to sit and marinade over night then I am going to cook it at 400 for about 20 minutes to seal the meat and then turn it down to about 350 and cook until it is done. Bare in mind that pork takes about 25 minutes a pound to cook. You can also use a meat thermometer or you can do what my own grandma and mother do and just eyeball it.

I am serving this with a blackberry chipolta sauce, new potatoes and zuchinni. And I will be opening the second bottle of champers round about now too. Cheers!