Roast loin of pork with herb butter stuffing and roasties
This recipe was so good it made it to the cover of olive magazine! Smart but surprisingly easy to make
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 2 hours 30 minutes
- Heat the oven to 180C/fan 160C/gas 4. Mix the herbs, shallots, breadcrumbs and butter and season. Stuff into the pork cavity then push the edges together and tie string along the length of the joint.
- Rub the skin all over with a little oil and sprinkle with sea salt. Sit the pork in a roasting tray skin-side up, and roast for 1 1/2 hours.
- Meanwhile drop the potatoes into boiling water and cook for 6 minutes then drain well and shake in the colander to roughen up the edges.
- After 1 1/2 hours, turn up the oven to 220C/fan 200C/gas 7. Put a shallow roasting tin in the oven with the groundnut oil or goose fat. After 5 minutes add the potatoes and cook alongside the pork for 30 minutes. Take the pork out to rest and roast the potatoes for 20-30 minutes more until golden.
- Carve the pork and serve with the potatoes.
Per serving
968 kcalories, protein 67,4g, carbohydrate 6,11g, fat 52,2 g, saturated fat 20,1g, fibre 4,6g, salt 1,04 g
Recipe from olive magazine, November 2009.
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http://www.bbcgoodfood.com/recipes/13435/
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Ingredients
- a bunch each of sage , parsley and chives , chopped
- 4 shallots , finely chopped
- 50g butter , really soft
- a handful breadcrumbs
- 2kg boned pork loin, ask your butcher to score the skin really well and cut a long cavity for the stuffing
ROASTIES
- 2kg Maris Piper potatoes , peeled and halved
- 4 tbsp groundnut oil or goose fat
- 2 sprigs rosemary , needles picked
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 2 hours 30 minutes
Ingredients
- a bunch each of sage , parsley and chives , chopped
- 4 shallots , finely chopped
- 50g butter , really soft
- a handful breadcrumbs
- 2kg boned pork loin, ask your butcher to score the skin really well and cut a long cavity for the stuffing
ROASTIES
- 2kg Maris Piper potatoes , peeled and halved
- 4 tbsp groundnut oil or goose fat
- 2 sprigs rosemary , needles picked
Per serving
968 kcalories, protein 67,4g, carbohydrate 6,11g, fat 52,2 g, saturated fat 20,1g, fibre 4,6g, salt 1,04 g
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23 November 2009
maza rated and commented on this recipe
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25 March 2010
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30 September 2010
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11 November 2012
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