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lemon & sage stuffed pork loin

Lemon & sage stuffed loin of pork

lemon & sage stuffed pork loin

Name: lemon & sage stuffed pork loin
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Yield: 6
Cuisine: British
Ingredients: 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)

Mark Sargeant

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Serves 6

More effort

Prep: 25 mins

Cook: 1 hr and 20 mins

A star rating of 4.7 out of 5.3 ratingsRate

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

Gluten-free

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Alternatives

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Garlic roast potatoes

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Caramelised apples with cider

A star rating of 5 out of 5.1 rating

Ingredients

Nutrition

Units:

MetricUS

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)

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Nutrition: per serving

kcal542
fat35g
saturates12g
carbs1g
sugars0g
fibre1g
protein55g
salt0.3g

Method

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.

RECIPE TIPS

MAKE A SIMPLE GRAVY

Scatter 1 tbsp plain flour in the roasting tin and stir over a low heat until the flour becomes a brown and sticky paste. Splash in a glass of white wine and reduce again to a paste. Pour over 400ml chicken stock and simmer until you have a thickened gravy. Strain the gravy through a sieve into a saucepan, ready to reheat when needed.

Recipe from Good Food magazine, February 2016

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A star rating of 4.7 out of 5.3 ratings

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