Lemon & sage stuffed loin of pork

Lemon & sage stuffed loin of pork

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



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

  • small pack sage, leaves roughly chopped



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

  • small pack parsley, leaves roughly chopped



    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)



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


  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, questions and tips

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17th Feb, 2019
I did this with 1kg pork. Butcher rolled and strung it, so had to cut the strings, stuff it and restring it. Other than that it worked like a dream - flavours superb. The ‘secret’ ingredient certainly did the trick with the crackling. I didn’t serve with apples as we had an apple pudding.
22nd Feb, 2016
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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