Lemon & sage stuffed loin of pork
- Preparation and cooking time
- More effort
- Serves 6
- 2kg boned pork loin , reserving the bones for roasting (optional)
- zest 2 lemon
- small pack sage , leaves roughly chopped
- small pack parsley , leaves roughly chopped
- 4 garlic cloves , thinly sliced
- 2 tsp olive oil
- 1 tsp malt vinegar
- caramelised apples with cider (see recipe in 'Goes well with', right) and 100g pack watercress, to serve (optional)
- STEP 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.
- STEP 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.