Ingredients:

For the roll:

• 1.5 – 2 kg boneless pork tenderloin, butterflied
• 2 tablespoons olive oil
• 1 tablespoon sea salt
• 6 sprigs thyme
• 20 long slices of smoked Pancetta

For the stuffing:

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 1/4 cup walnuts, chopped
• 1 tablespoon fresh thyme leaves
• 1 1/2 cups fresh breadcrumbs
• 1/4 cup dried figs, chopped
• 1 egg, beaten
• Salt, to taste
• Freshly ground black pepper, to taste

For the cauliflower puree:

• 2 cups milk
• 1/2 cup heavy cream
• 1 head cauliflower, cut into florets
• 1/4 cup grated Parmesan cheese
• Salt
• Pepper

Method:

Preheat the oven to 220°C (428°F) and place a roasting rack inside a baking tray.

For the stuffing: In a pan, heat the olive oil and sauté the onion for 3-4 minutes until softened. Add the walnuts and cook for 2-3 minutes, stirring continuously. Add the thyme and cook for an additional minute. Transfer the mixture to a bowl, add the breadcrumbs, figs, and beaten egg, and mix well. Season with salt and freshly ground black pepper to taste.

Lay the pork tenderloin flat on a work surface with the skin side down. Evenly spread the stuffing over the meat, leaving a 2 cm (0.8 inch) border around the edges to facilitate rolling. Roll the pork tightly, brush the roll with olive oil, and season with sea salt. Wrap the slices of smoked pork belly around the roll. Secure the roll with kitchen twine at 2 cm (0.8 inch) intervals and place it on the roasting rack.

Sprinkle the roll with thyme and roast for 25 minutes. Reduce the oven temperature to 150°C (302°F) and continue roasting for 2 hours until the meat is cooked through. Remove the tray from the oven, loosely cover the roll with aluminum foil, and let it rest for 20 minutes.

For the purée: In a saucepan, combine the milk and heavy cream and bring to a boil. Once boiling, add the cauliflower florets, cover the saucepan, and cook for 8-10 minutes until the cauliflower is tender. Drain and mash the cauliflower until smooth. Stir in the grated Parmesan cheese and season with salt and pepper to taste.

To serve, slice the pork roll and accompany with the cauliflower purée.