Rolled pork with cider jus and roasted potatoes

1.Preheat oven to very hot, 230°C. Line a roasting dish with baking paper. Weigh pork and calculate cooking time (25-30 minutes per 500g of pork).

2.In a frying pan, melt butter on medium. Sauté onion and garlic for 4-5 minutes until softened. Add breadcrumbs and herbs, stirring to coat. Remove from heat. Stir cherries and brie through.

3.Unroll pork and pat dry with a paper towel. Place on a board, skin-side down. Slice crossways through thickest part of the meat, being careful not to cut the whole way through. Open pork out to form 1 large piece.

4.Press stuffing over pork. Roll up pork to enclose stuffing.Tie with kitchen string at 3cm intervals to secure. Place pork on a rack in dish. Pour 1 cup water into base of dish (this prevents juices from burning). Rub liberally with oil and salt.

5.Bake for 20-25 minutes until skin is blistered and golden. Reduce heat to moderate, 180°C, and bake for a further 1 ½ hours until juices run clear when tested with a skewer.

6.In a saucepan, bring cider, stock, onion and rosemary to a simmer on medium. Cook for 15-20 minutes until mixture is reduced to 1 cup. Strain through a sieve, discarding solids. Return to low heat and whisk in butter, one piece at a time. Season.

7.Serve pork in slices with cider jus and garlic roasted potatoes (see recipe tip).