Stuffed roast pork loin with roasted onions

Preheat oven to 220° fan-forced (240°C conventional). Melt butter in a medium frying pan over medium-high heat and cook diced eschallots for 3-4 minutes, or until softened. Add chopped macadamias and cook, stirring, for 4-5 minutes, or until lightly golden. Transfer to a large bowl, cool slightly and add sausage meat, breadcrumbs, cranberries, zest, sage and egg. Season and mix well, using clean hands to combine.

Untie pork and score skin well with a sharp knife at 1cm intervals. Place pork on a board, skin-side down. Slice crossways through the thickest part of the meat without cutting through to skin. Open pork out to form 1 large piece.

Press stuffing, in a wide row, on cut side of pork, with a 3cm border at furthest end. Roll up to enclose and tie with kitchen string at 3cm intervals to secure. Rub skin with oil and sprinkle with salt. Put onion in base of oven tray. Place pork on oiled wire rack over onion.

Cook for 25 minutes, then reduce heat to 160° fan-forced (180°C conventional) and cook for a further 1¼-1½ hours, or until pork is cooked through (juices should run clear when a skewer is inserted in centre). Transfer to a serving dish, cover loosely with foil and rest for 10 minutes.

Slice pork and serve with onion, any pan juices, gravy and cranberry sauce, garnished with watercress.