In Nigella’s book, “Nigella Christmas”, she makes a rolled stuffed loin of pork. The loin is flattened, stuffing is laid upon it, and it is then rolled, wrapped in bacon and tied with string to keep it together.
Nigella has lots of “Make Ahead Tips” in the sidebars of this book, which is great for Christmas, because there is a lot to do. For this, the tip is:
Stuff and roll the look up to 6 hours ahead. Keep covered in the fridge. Allow 20 minutes at room temperature before putting in the oven.
My question is why only 6 hours? Ideally I’d like to do this the day before, leave it overnight in the fridge, and cook it the next day. Is there a reason why I shouldn’t stuff the pork, say, 24 hours before cooking it?
Online version of the recipe is here: https://www.dailymail.co.uk/femail/food/article-6460141/Christmas-Nigella-Rolled-stuff-loin-pork-rubied-gravy.html