Butter-basted pork loin with stuffing crust & cheesy polenta

Butter-basted pork loin with stuffing crust & cheesy polenta

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(2 ratings)

Prep: 30 mins Cook: 1 hr, 45 mins

More effort

Serves 4 generously
Bring big flavours and contrasting textures to your Sunday lunch table with this juicy roast pork, crusted with crunchy sage and onion stuffing

Nutrition and extra info

Nutrition: per serving

  • kcal1106
  • fat87g
  • saturates42g
  • carbs26g
  • sugars8g
  • fibre2g
  • protein54g
  • salt5.4g
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Ingredients

  • 1kg pork loin, bone out and skinned (see tip, below left), but with a good layer of fat
  • ½ tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 100g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 garlic bulb, cloves separated and bashed (save 2 for the stuffing)
  • ½ bunch rosemary, tied together
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 2 tbsp picked lemon thyme leaves
  • ½ tsp ground white pepper
  • zest and juice 2 lemons
    Lemon

    Lemon

    le-mon

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

For the stuffing crust

  • 2 large or 4 small thick slices sourdough bread
  • 2 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • ½ tsp cayenne pepper
  • 2 garlic cloves
  • 1 tbsp dried sage
    Sage

    Sage

    sa-age

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

  • 1 tbsp dried onion
    Onion

    Onion

    un-yun

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

  • 6 tbsp finely chopped parsley
    Parsley

    Parsley

    par-slee

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

For the cheesy polenta

  • 600ml full-fat milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 100g instant polenta
    Polenta

    Polenta

    poh-len-tah

    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • 100g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g parmesan, grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • zest 1 lemon
    Lemon

    Lemon

    le-mon

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

  • 1 tbsp truffle oil (optional)
  • ½ fresh truffle, grated (optional)
    Truffle

    Truffle

    truff-ill

    The black Perigord truffle isn’t the only truffle.

    Truffles lauded as Black Diamonds…

  • cayenne pepper, to taste
  • 2 tbsp finely snipped chives
  • steamed Romanesco or broccoli, to serve
    Broccoli

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • toasted chopped hazelnuts, to serve
    Hazelnuts

    Hazelnut

    hay-zl-nut

    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

Method

  1. First, make the stuffing crust, as this will keep. Heat oven to 140C/120C fan/gas 1. Place the slices of bread on a baking sheet, drizzle with the rapeseed oil and dust with the cayenne pepper. Bake in the oven until the bread is completely dry and browned just a little – this will take about 20 mins. Remove from the oven and rub with the garlic cloves while still warm. Use a whole clove on each slice, or half if you have small slices. Leave the toasted slices to cool, then put them in a food processor and blitz to rough but not too big breadcrumbs. Empty the crumbs into a mixing bowl and add the dried sage and onion, the parsley and a good pinch of sea salt. Mix together, then set aside in an airtight container. Can be made up to 2 days ahead without the parsley (see tip, below left).

  2. Turn down the oven to 120C/100C fan/ gas ½. Score the layer of fat on the pork with a sharp knife, working diagonally along the length, then score again in the opposite direction. Tie the loin with butcher’s string to help keep its shape and cook evenly. Heat the rapeseed oil in an ovenproof frying pan and add the pork, fat-side down. Sear and brown the top layer of fat, then turn the pork over and throw in the butter, garlic, rosemary, thyme, pepper and 2 tsp table salt. Once the butter has melted, add the lemon zest and juice to create a fragrant cooking liquor. Roll the pork around in the buttery juices and baste so that it is well coated.

  3. Place the pan with the pork in the oven and set your timer for 1 hr 15 mins. Baste the meat with the buttery juices every 15 mins. At the end of the cooking time, test the thickest part of the pork with a digital thermometer – it should read 70C when ready. If the meat hasn’t reached the temperature, return it to the oven for 5 mins, then check again. Once the pork is cooked, remove from the oven and leave to rest for 10 mins. If you don’t have a digital thermometer, cook the pork for 1 hr 20 mins.

  4. While the pork is resting, pour the milk for the polenta into a saucepan and bring to the boil. Whisk in the polenta and cook over a medium heat until thickened, following pack instructions – it needs to be the texture of creamy mash. If your polenta is too thick, add a little more milk to loosen it. When it is ready, remove from the heat and whisk in the butter, Parmesan, lemon zest, truffle oil, fresh truffle (if using), salt and the cayenne to taste. Pour into a serving bowl and sprinkle over the chives.

  5. Untie the rested pork loin and give it a final baste with the cooking liquor. Tip the crust into a roasting tin, then roll the pork loin in it, making sure it gets a good covering. Thickly slice the pork and serve with the soft polenta, Romanesco or broccoli sprinkled with toasted hazelnuts, and the buttery juices.

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Comments, questions and tips

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sebchmitz
27th Dec, 2014
5.05
This recipe took my taste buds to higher places I never knew existed, it was absolutely fabulous!. I realized afterwards that I had forgotten to add the zest and juice into the buttery juices, so I have a good reason to try it again soon with all the ingredients. I also made a change with the breadcrumbs. Instead of rolling the loin in them, I put them in a bowl on the table, alongside the bowl of chopped hazelnuts. I did this because the crumbs would have been too spicy for some of the guests. It was a nice touch as it allowed each guest to make their own creation on their plates, adding the pork loin, buttery juices, crumbs and hazelnuts as they pleased.
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