Pre-heat your oven to 200 degrees Celsius. While it is heating, heat a small non-stick frying pan with pine kernels and, stirring continuously, dry fry until they turn golden brown then remove to a bowl to cool. Next place the gorgonzola on a chopping board, then remove any paper/foil and outside rind of the cheese and discard before roughly chopping on the board. Continue by peeling the pear before placing on a cutting board and quartering. Remove the stem and seeds then discard before roughly chopping the pear pieces into small dice.

Next prepare the fillets by removing any sinew or fat. Place the pork loin fat side down on a large cutting board. . Use a long, sharp knife to cut lengthwise down the centre of the meat. Place your knife at the base of the V you just created, so that the blade is perpendicular to your first cut. Using shallow slices and the cutting board as a guide, cut through the left side of the loin. Maintain a ½- to ¾-inch thickness and unroll the meat as you cut until you reach the edge. Then repeat the same cut on the right side of the loin, making shallow slices and unrolling the meat as before. You should end up with a flat, relatively even thickness across the entire piece of meat. When done, lay out two rows of bacon rashers so one rasher slightly overlays the next, then place the fillets on top with open side up and spread a mix of the pine kernels, chopped gorgonzola and pears into them. When everything is used up, roll from the left side of one of the fillets until you have rolled it up and place on a greased, high sided baking tray with the ends of the bacon slices at the bottom. Repeat with the second and place in the oven to cook for 50 minutes. About 10 minutes before it is ready, add 50 ml of water to a cup then sieve 3 heaped teaspoons gluten free flour on top and use the spoon to mix it into a paste, then set aside.

When the time is up, remove the fillets to a chopping board and cover with foil. Place the baking tray on your hob on a low heat and add 200 ml of water, then use a spatula to loosen any crispy or burned bits in the pan, thoroughly stir to loosen the place in a saucepan and add the cream and the GF four paste. Heat on a medium heat and bring to a simmer stirring constantly until the sauce thickens. Then slice the fillets into 5 cm pieces and serve to plates with steamed broccoli and rice and top with the sauce.