Roasted pork is a typical Norwegian Christmas tradition. My mothers Christmas roast is the only thing I really miss. The smell that runs threw the house is amazing. I know it's not Christmas quite yet, but hey, it's always time for a roast, right?
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Serves 6  


2 kg pork loin salt pepper

2 onions, sliced

1 tablespoon olive oil

1 tablespoon butter

1 cup fresh breadcrumbs

10 figs, chopped

1 tablespoon chopped sage

400 g small potatoes 

  1. Preaheat oven to 220C, 425F. Score the skin or fat of the pork with a sharp knife. Rub the meat with salt and pepper.
  2. Fry the onions in oil and butter until soft.
  3. Add breadcrumbs, figs and sage. Taste with salt and pepper.
  4. Lay the loin out flat, place the stuffing in the middle and roll up. Secure with kitchen string.
  5. Place the meat on a rack in a baking dish. Bake for 30 minutes.
  6. Reduce the heat to 200C, 400F , and bake for another 30 minutes.
  7. Add the potatoes, toss well in the fat from the pork and cook for another 20 minutes.
  8. Slice and serve with the potatoes. 


Photography by Colin Cooke

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