PORK LOIN WITH WATER CHESTNUT AND MUSHROOM FILLING 1 small brown onion 1 bridseye chili, seeded, chopped finely 100 g canned water chestnuts, sliced thinly 100 g fresh shiitake mushrooms, sliced thinly 1 tablespoon finely chopped fresh lemon thyme 1.3 kg boneless pork loin 15 baby spinach leaves Slice onion into thin rings. Heat oiled large pan; cook onion, chili, chestnuts, mushrooms and thyme, stirring, until chestnuts are browned lightly and onion is soft. Cool for 10 minutes.

Discard rind and fat from pork. Place pork, side-up, on board. Make a horizontal cut through the centre of the meaty eye to create a flap; do not cut all the way through. Open out flap, cover pork with spinach, top with water chestnut filling. Roll pork tightly from a long side; tie with kitchen string at 2cm intervals to make an even shape. (Can be made ahead to this stage. Cover, refrigerate until required.) Heat oiled large flameproof dish; cook pork, over heat, until pork is browned all over. Transfer dish to hot oven; bake pork, uncovered, about 1 hour or until tender.

Serves 6.

[Low-Fat Meals in Minutes, The Australian Women's Weekly Cookbooks]