pork

pork loin with a great herby stuffing

servings
8-10

method

This recipe for pork is great. You can serve it as a conventional roast, or let it cool and either serve it as part of a buffet, or in sandwiches as they do in Italy. On my first trip there we stopped at a caravan by the side of the road where we had lovely big porchetta (pork sandwiches) filled with salad leaves, mustard and some very bready salsa verde.

If you're feeling adventurous then try out this recipe using a whole suckling pig. It's one of the most special things you can cook – great for weddings and parties. Good butchers will normally be able to get hold of a suckling pig if you order in advance. If you do decide to use a suckling pig, then double the stuffing recipe, stuff the cavity, secure it and allow it a couple of extra hours to cook. It will be ready when the leg and shoulder meat falls off the bone.

• from Jamie's Kitchen

ingredients

• ½ a pork loin, preferably the rib end, off the bone
• 1 small handful of fresh rosemary, leaves picked
• 3 heaped tablespoons fennel seeds
• sea salt and freshly ground black pepper
• 500g sourdough or rustic bread
• 2 red onions, peeled and finely sliced
• 3 cloves of garlic, peeled and finely sliced
• 1 small handful fresh sage leaves, ripped up
• 1 handful of pinenuts
extra virgin olive oil
• 4 tablespoons balsamic vinegar

Preheat your oven to 200ºC/400ºF/gas 6.

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1. by Victoria on Wed 18 Jan 2012 @ 12:33

Can't see the method and it didn't work printing it either. Would be great if the techies behind the website could read these comments and amend the error!!! Am going to try and wing it by following the method but not variations to ingredients as posted by Cecilia

2. by Sam on Thu 22 Dec 2011 @ 00:26

For the ppl that cant find the method on how to prepare this gorgeous pork, click the "print this" button next to the pic. :)

3. by simon on Sun 16 Oct 2011 @ 10:14

Below is a link with the method of how to prepare this recipe.<br /> (copy and paste it into your browser.)<br /> <br /> http://www.jamieoliver.com/recipes/pork-recipes/pork-loin-with-a-great-herby-stuffing-1

4. by Jonathan Foster Kenny on Mon 03 Oct 2011 @ 11:35

I have made this a couple of times now and is always a winner. Am cooking a suckling pig in couple of weeks and want to do the same. Have to cook it over fire on large bbq should i wrap in tin foil first or just keep it above flames. I want to makew sure cooked through okay. Thanks, JFK

5. by julia on Wed 20 Jul 2011 @ 16:11

I tried to get the recipe for this, but could only get the ingredients, would appreciate whole recipe, thanks, julia

6. by Katrina on Thu 09 Dec 2010 @ 21:54

I love this recipe. It was so delicous. I enjoy watching your show, and look forward to trying re-create them.

7. by adamshouse0427 on Tue 12 Oct 2010 @ 03:33

OK. You made a recipe like this years ago. But it had Peaches in it. It was out of this world. But now I can't find the recipe. If you could put it on here or e-mail it to me I would appreciate it so much.

8. by Frankie on Sat 06 Mar 2010 @ 13:48

Kirsten, exactly what I was thinking, where is the method???? Looks great but not sure I can wing it.

9. by cecilia on Sat 26 Dec 2009 @ 16:57

I did a slightly modified version of this last night..
For the stuffing: sautee the onions in olive oil to soften, then garlic until aromatic, then add rosemary, fennel seeds, bread (toasted & crushed), chopped cashews (substituted for the pine nuts), and some dried figs (chopped and soaked) - stir through for a minute or so, season with salt & pepper, then add the balsamic vinegar and remove from the heat. I couldn't get my hands on any sage, but would add fresh at the end if you've got some... For the roasting: I had a 1.7kg boned loin and did 20 mins at 220, then about 2.5-3 hrs at 170, adding a drop of water/white wine from time to time...
Delicious.
Thanks Jamie & Co.
...oink !

10. by Sian on Tue 14 Jul 2009 @ 07:29

Made this recipe for Sunday dinner and it was amazing I was lost for words - so simple and yet amazingly delicious! The fennel seeds and sage are definitely the key! Plus plenty of salt on the top for extra yummy crackling!

11. by Carol on Tue 14 Jul 2009 @ 04:04

I was going to make Pork Loin with a great herby stuffing, but only the ingredients are listed, no instructions as to how to put it together. I have a few of your cook books but not the one with this receipe in. Help please.

Carol in Vancouver, Canada.

12. by John on Thu 26 Mar 2009 @ 00:28

Thank you for your great recipes. Watching you on the tele and reading your cook books spiked my interest in cooking and I am now getting massive enjoyment out of making healthy stuff that tastes good.

You have had a positive impact on my life and for what it's worth....I think you are a good bloke who really cares about making things better for as many people as you can.

cheers and thanks again

13. by Maria Crisci on Sun 08 Mar 2009 @ 00:04

My partner and I get well excited when we use your recipes. We take turns deciding what to cook on weekends. This weekend its his turn & we're going to be eating Roasted Belly of Pork..
Yum yum yum....
Cheers Jamie <3

14. by Renato Bisoni on Sun 25 Jan 2009 @ 13:39

Hey Jamie,
I start it like cooking because of your passion and excitment shown on tv in Brasil here at GNT. For instance I've learn with you the soft potatoes with gravie for Christmas it as a big success..at my moms house. Today I'm going to try to do with my girlfriend the Chicken with hearbs and Sea Sault we saw last night.
Well Jamie keep up the good work. You are the Best. Take Care. Renato Bisoni

15. by Susan Graham on Tue 20 Jan 2009 @ 10:28

Can't believe that I decided to try and do your "pork loin with herb stuffing" which I saw on TV being done by your Italian Chef friend a while ago, and the first thing that came up when I logged on to the site was exactly that! It was meant to be!
Thanks for everything. Regards

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