Roast loin of pork with sage & onion stuffing & gravy

Roast loin of pork with sage & onion stuffing & gravy

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(5 ratings)

Prep: 20 mins Cook: 1 hr, 45 mins

More effort

Serves 12
Sage and sausage meat are stuffed inside a pork loin to create a moist, flavoursome Sunday lunch main for a crowd

Nutrition and extra info

Nutrition: per serving

  • kcal572
  • fat36g
  • saturates13g
  • carbs10g
  • sugars2g
  • fibre1g
  • protein52g
  • salt0.99g
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  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • few sage leaves, shredded



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 25g fresh breadcrumbs
  • 4 good quality sausages, skinned
  • 1.6kg boned loin of pork



    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 2 tbsp plain flour



    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 400ml chicken or beef stock
  • 100ml cider



    Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…


  1. Heat the oil in a saucepan and cook the onion for 5 mins until soft. Remove from the heat. Once cool, transfer to a bowl and mix in sage, breadcrumbs, sausage meat and some seasoning.

  2. Untie the pork and score the skin well with a sharp knife. Cut down the length of the meat, then open out like a book so you can stuff the sausage meat inside. Close back up to resemble original shape and tie at intervals with string to hold it together. Weigh so you know how long it will need to cook for. This can be done ahead; chill until needed.

  3. Heat oven to 240C/220C fan/gas 9. Rub the joint all over with salt and pepper and place in a roasting tray. Cook for 25 mins, then turn to 180C/160C fan/gas 4 and cook for 20 mins per 450g/1lb. Remove, and check it’s cooked through: any juices that run out should be clear. Transfer to a dish, then cover with foil to rest while you make the gravy.

  4. Spoon most of the fat out the tray, leaving the meat juices. Place tray on the hob or transfer juices to a frying pan. Stir in the flour for 1 min followed by the stock and cider, and bubble for a few mins. Strain into a jug. Serve the pork sliced, with the crackling, potatoes, gravy and veg.

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Comments (5)

vrog's picture

I saved this a while back but only got round to cooking it today. i used a 1kg joint, halved all the other quantities and served 2. with 1 day's leftovers. Used apple juice instead of cider for hte gravy

bbctrish's picture

I cooked this for a family lunch on Sunday and it was delicious and very succulent. I added chopped apple to the stuffing which was really tasty. Lovely, crispy crackling too. However, I must agree with the previous comments regarding the size of the joint. Mine was 1.5kg and it was fine for my party of six, which was lucky as I hadn't read the comments beforehand. I think the recipe should be amended to serve 6 as it is misleading.
Having said that I thoroughly enjoyed it and will definitely be cooking this again.

emtleonardsmith's picture

I made this as a special dinner for the in-laws along with the cider fondant potatoes and it was amazing!!! Really moist and really tasty!

However I should memtion that we bought the 1.6kg suggested and ate around 2/3 of it between 4 (greedy) people. I reackon it's about right for 6-8 people...

I am just about to make it again for a friend's birthday dinner and really looking forward to it :-)

peteskinner's picture

My Butcher said you need at least twice this amount of meat to serve 12 people! This recipe needs correcting quickly before more people commit social suicide!! Look at Andrea's comments!!!

andreasongi's picture

I don't often cook a roast other than at Christmas so I have decided to try this recipe for Easter Sunday. I went to the butcher for the meat and he really didn't think 1.6kg was going to be enough for 12 so I've taken his advice and gone for a much larger joint which seems to tie in with the quantities for other larger pork roasts.

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