Capsicum and ciabatta crumbs
1.Make capsicum and ciabatta crumbs. Heat oil in large frying pan; cook onion and garlic, stirring, until onion softens. Add nuts; cook, stirring, about 2 minutes or until browned lightly. Stir in remaining ingredients; season to taste, cool.
2.Preheat oven to 240°C.
3.Cut string from pork; open out pork and place on board, fat-side down. Slice through thickest part of pork horizontally, without cutting all the way through. Open out pork to form one large piece; press capsicum and ciabatta crumbs against loin along width of pork. Roll pork to enclose stuffing, secure with kitchen string at 2cm intervals.
4.Place pork on rack in large shallow baking dish. Pour enough water into dish to cover base. Rub salt over pork rind. Roast, uncovered, about 30 minutes or until rind is blistered and browned. Reduce oven to 180°C; roast pork a further 45 minutes or until juices run clear, adding more water to dish if necessary. Remove pork from oven; stand, covered loosely with foil, 10 minutes.
5.Meanwhile, pour juices from dish into large jug; skim one tablespoon of the fat from juices, return fat to dish. Skim and discard remaining fat from juices. Add flour and rosemary to dish; cook, stirring, until mixture bubbles and is well browned. Gradually stir in wine, stock and juices; bring to the boil, stirring, until gravy boils and thickens. Strain gravy into serving jug.
6.Serve sliced pork with gravy.