Prune Stuffed Crispy Pork With Roasted Red Cabbage | Donna Hay

Ingredients

• 3kg pork loin, trimmed and belly attached
• ¼ cup (30g) sea salt flakes
• ¼ cup (60ml) extra virgin olive oil
• 1 onion, finely chopped
• 4 cloves garlic, sliced
• 1 tablespoon thyme leaves
• sea salt and cracked black pepper
• 1½ cups (255g) pitted dried prunes
• ½ cup (80g) almonds
• 1 cup flat-leaf parsley leaves
• 2 cups (140g) sourdough breadcrumbs
• 1 egg
• ¾ cup (180ml) port
• 1 baby red cabbage, cut into wedges
• 2 bunches baby beetroot, trimmed, scrubbed and halved
• 8 sprigs thyme, extra
• ½ cup (125ml) chicken stock