Lemon & sage stuffed loin of pork

Lemon & sage stuffed loin of pork

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(1 ratings)

Prep: 25 mins Cook: 1 hr, 20 mins

More effort

Serves 6

Create the perfect Sunday roast crackling with Mark Sargeant's secret addition. Serve with crispy roast potatoes and sweet roasted carrots

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal542
  • fat35g
  • saturates12g
  • carbs1g
  • sugars0g
  • fibre1g
  • protein55g
  • salt0.3g
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Ingredients

  • 2kg boned pork loin, reserving the bones for roasting (optional)
  • zest 2 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • small pack sage, leaves roughly chopped
    Sage

    Sage

    sa-age

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

  • small pack parsley, leaves roughly chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 4 garlic cloves, thinly sliced
  • 2 tsp olive oil
    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 tsp malt vinegar
  • caramelised apples with cider (see recipe in 'Goes well with', right) and 100g pack watercress, to serve (optional)
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

Method

  1. Heat oven to 240C/220C fan/gas 9. With a sharp knife, score the skin of the pork in a criss-cross pattern (or ask your butcher to do this). Turn it around so that the flesh side is facing upwards, then cut a slit along the side of the loin, without cutting all the way through, to open it out like a book. Cover the flesh with the lemon zest, sage and parsley, then scatter over the garlic. Season generously and drizzle over 1 tsp olive oil. Roll up the loin and secure tightly with string in 3-4cm intervals. Rub the scored skin with the malt vinegar (which helps it to crackle), then with a large pinch of salt and the remaining oil. Place the pork on the bones (if you have them) on a baking tray and roast for 15-20 mins until the skin is golden and starting to crackle.

  2. After 15 mins, reduce the oven to 180C/160C fan/gas 4 and roast for about 1 hr until the pork is tender and very slightly pink in the middle. Rest in a warm place for 10-15 mins before carving. Serve with the apples and some watercress, if you like.

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Comments (1)

clairedavies's picture
5

Made this for a family get together lunch.
It was quite easy to do & tasted very good.
Not sure that the timing for cooking 2kg of pork is right I cooked for longer & it was perfect still moist inside.
Would do it again

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