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1. Heat the oven to 180C/fan 160C/gas 4. Mix the sage, fennel seeds, shallots and butter and season well. Stuff into the pork cavity then push the edges together and tie lengths of string along the length of the joint.
2. Rub the skin all over with a little oil and sprinkle with sea salt. Put the onions on the bottom of a roasting tray, sit the pork on top, skin side up, and roast for 1 1/2 hours.
3. After 1 hour 15 minutes, drop the potatoes into boiling water and cook for 6 minutes. Drain well and put in a shallow roasting tray in which you have heated up the fat. After the pork has cooked for 11/2 hours turn up the oven to 220C/fan 200C/gas 7 and put in the potatoes on the shelf below. Cook the pork for 30 more minutes, then take out and rest.
4. Turn over the potatoes, then press down gently on each with the back of a large spoon or a spatula until it cracks slightly. Roast for a further 20-30 minutes until crisp and golden - for the last 15 minutes of this cooking time, toss with rosemary and salt.
5. Meanwhile, put the pork roasting tray over the heat (leave in the onions) and sprinkle over the flour. Stir and cook out the flour for about 5 minutes until it darkens a little.
6. Gradually add the wine and stock until you have a smooth gravy. Strain into a pan, simmer for another 10 minutes and season if it needs it.
7. Carve the pork into thick slices and serve with the gravy, potatoes and other veg.

Per serving

954 kcalories, protein 73.5g, carbohydrate 65.1g, fat 45.4 g, saturated fat 17.1g, fibre 4.9g, salt 1.26 g

Latest comments and suggestions

• SarahL

  01 February 2009

  SarahL rated and commented on this recipe

  

  We loved this! I would use a little less fennel next time around and perhaps a little more sage instead. The potatoes were absolutely lovely and I am now switching to ground nut oil for all my roasties from now on.

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• Sutu

  23 February 2009

  Sutu rated and commented on this recipe

  

  What a roast! Made for a hungry family of six for Sunday lunch. Very little can go wrong when you partner pork and sage and roast pots with rosemary. I picked this recipe as I wanted to see if all the timings it very delicately gives you worked - and it did! I also made with a home made apple sauce. Agree with SarahL's comment about groundnut oil. Would also rate the gravy. I was amazed as my family put away the whole joint. And all things considered, very easy.

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• Jenny and Robin

  22 March 2009

  Jenny and Robin commented on this recipe

  Great recipe.. This went down a treat as a Mothers Day lunch. Robin

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Ingredients

• small bunch sage , shredded
• 2 tsp fennel seeds
• 4 shallots , finely chopped
• 50g butter
• 2kg boned pork loin, ask your butcher to score the skin really well and cut a long cavity for the stuffing
• 2 large onions , cut into thick discs

CRACKED ROSEMARY ROASTIES

• 2kg Maris Piper potatoes , peeled and halved if large
• 4 tbsp groundnut oil or goose fat
• 2 sprigs rosemary , needles picked
• sea salt

GRAVY

• 1½ tsp plain flour
• glass white wine
• 250ml chicken stock

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 3 hours

Ingredients

• small bunch sage , shredded
• 2 tsp fennel seeds
• 4 shallots , finely chopped
• 50g butter
• 2kg boned pork loin, ask your butcher to score the skin really well and cut a long cavity for the stuffing
• 2 large onions , cut into thick discs

CRACKED ROSEMARY ROASTIES

• 2kg Maris Piper potatoes , peeled and halved if large
• 4 tbsp groundnut oil or goose fat
• 2 sprigs rosemary , needles picked
• sea salt

GRAVY

• 1½ tsp plain flour
• glass white wine
• 250ml chicken stock

Per serving

954 kcalories, protein 73.5g, carbohydrate 65.1g, fat 45.4 g, saturated fat 17.1g, fibre 4.9g, salt 1.26 g

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