- Preheat the oven to 200°C.
- Combine the onion, prunes and sage in a small bowl, then season to taste with salt and pepper and stir to combine well. Remove the kitchen twine from the pork, then unroll on a chopping board. Place the prune mixture down the thinner end of the pork, then roll the pork up around the stuffing to enclose. Using kitchen twine, tie the pork firmly at 2.5 cm intervals to form a neat shape.
- Spray the base and sides of a large roasting tin with olive oil, then place the pork in the dish. Roast the pork for 15 minutes, then reduce the oven temperature to 180°C. Roast for 50 minutes or until the pork is cooked through but still a little pink in the middle, or until cooked to your liking. Transfer the pork to a warmed plate, then cover and set aside to rest for 15 minutes. Pour the roasting juices into a small bowl and set aside, skimming off any fat that settles on top.
- To make the salad, bring a saucepan of water to the boil. Add the beans, then cook over high heat for 3–4 minutes or until tender. Drain well, then set aside. Heat the olive oil in a small frying pan over medium heat, then add the mustard seeds and cook, swirling the pan, for 2 minutes or until the seeds start to pop. Add the garlic and cook for another 30 seconds, then remove from the heat. Add the mustard and vinegar to the pan, then pour the mixture into a large bowl. Add the reserved roasting juices, beans and rocket to the bowl and toss to combine well, then divide among warmed plates.
- Cut the pork into 1 cm thick slices, then divide among the plates and serve.
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.