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Digital Subscriptions > Delicious Magazine > Jul-17 > ITALIAN-STYLE ROLLED STUFFED PORK LOIN



Trullo and Padella, the Italian restaurants I own with my friend Jordan Frieda, are all about simple enjoyment of good food. We became friends over a dinner years ago and, since that first meal, we’ve had many feasts and lots of laughter. Feasting is about the vibe of the meal. It doesn’t need to be luxurious. Feasting can be when you have friends round to watch the footy; it doesn’t need to be for a special occasion. This recipe from the new Trullo cookbook, with sweet prunes and spicy ’nduja running through the core of the pork loin, may take a while but trust me – it takes the meat to glorious new heights. TIM SIADATAN

Rolled pork loin stuffed with ’nduja and prunes with chickpeas, red pepper, spinach and rosemary

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About Delicious Magazine

Mamma mia! July is delicious. magazine’s Italian issue and it’s packed with recipes from the world’s favourite cuisine. There are summer dishes from Eleonora Galasso, Giorgio Locatelli, Theo Randall, Gennaro Contaldo, Ursula Ferrigno, Sabrina Gidda and the godfather, Antonio Carluccio. Plus, there’s classic Tuscan food and a romantic menu from Venice as well as ‘nduja stuffed pork roast and three easy lasagnes. And don’t miss our cocktail-based desserts from Italian drinks – anyone for Limoncello drizzle cake or Negroni granita?