How Far In Advance Can I Prepare The Rolled Stuffed Loin Of Pork?

Our answer

Nigella's Rolled Stuffed Loin Of Pork With Rubied Gravy (from NIGELLA CHRISTMAS) is a boneless loin of pork that has been flattened out and marinated. The pork is then spread with a cranberry-studded stuffing, rolled up and wrapped in pancetta. When cooked and sliced it is rather like a succulent Christmassy porchetta. Ideally we would prefer to roll and wrap the loin 6 hours ahead of cooking.

However, if you are really pushed for time then you could probably roll the loin up the night before cooking. We would suggest that on the morning of the day before you want to cook the pork that you cook and cool the stuffing and then chill it as quickly as possible (and within 2 hours of cooking). Flatten the pork loin and marinate it. In the evening (maybe just before you go to bed) assemble the pork loin and tie it at intervals. Cover the loin loosely with food wrap and store in the fridge overnight. Remove the loin from the fridge 20 minutes before roasting. However, as the loin is likely to be slightly colder as it has been refrigerated for longer, then it may need an extra 10-20 minutes of cooking. To make sure that the loin has cooked through completely, insert a thin-bladed knife into the very centre of the loin (you can insert it through the side) and check that the juices that come out are clear. if the juices are pink then return the loin to the oven for an extra 15 minutes and check again. If you have a digital probe or instant-read thermometer then the internal temperature of the rolled pork loin at the centre should be 72°C/160°F.