Roast loin of pork stuffed with broad beans and pecorino

1 Preheat the oven to 180ºC/Gas Mark 4. You will need to open out the loin in order to stuff it, which is similar to butterflying a piece of meat. To do this, place the pork loin on a chopping board and make a cut from left to right about 2cm from the top. Do not cut all the way through, but stop about 2-3cm from the edge. Turn the knife and cut the meat the other way from left to right about 2-3cm under the first incision, again stopping short before cutting all the way through. You can now open out the meat so that it is ready to be stuffed.  

2 To make the stuffing, place the broad beans, pecorino, eggs, breadcrumbs and seasoning in a large bowl and mix everything together. Spoon the stuffing onto the meat and wrap the meat firmly around the stuffing with kitchen string or elastic. Do not wrap too tightly as the stuffing will expand during cooking.

3 Add the oil to a baking pan and heat on the hob. Sear the meat on all sides to brown, then add the white wine and a rosemary sprig. Transfer the baking pan to the oven for approximately 1 hour 15 minutes. Allow the meat to rest for 10 minutes under a piece of foil before slicing and serving.