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Lemon & sage stuffed loin of pork

Lemon & sage stuffed loin of pork

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Gluten-free
Nutrition: per serving


  • 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.


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

Goes well with


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A star rating of 4.7 out of 5.3 ratings

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