Stuffed Pork Tenderloin
Heat the oven to 190°C (170° fan), 375F | gas 5.
Unroll the pork, skin side down and season on both sides with salt and pepper.
For the stuffing: cook the broad beans in a pan of lightly salted boiling water for 5 minutes. Drain, cool in cold water, then drain again. Gently squeeze the beans from their skins.
Mix the beans with the rest of the stuffing ingredients.
Spoon the stuffing mixture evenly over the meat. Roll up and secure with string.
Place in a roasting tin and sprinkle with black pepper. Cook for 70-80 minutes, until the pork is cooked and the rind is crisp. Allow the pork to rest for 15 minutes before carving.
Garnish with rosemary.