Pork loin with a great herby stuffing

Pork loin and stuffing

Serves 8-10

  • ½ higher-welfare pork loin, preferably the rib end, off the bone

  • 1 small handful fresh rosemary, leaves picked

  • 3 heaped tablespoons fennel seeds

  • sea salt

  • freshly ground black pepper

  • 500 g sourdough or rustic bread

  • 2 red onions, peeled and finely sliced

  • 3 cloves garlic, peeled and finely sliced

  • 1 small handful fresh sage leaves, ripped up

  • 1 handful pine nuts

  • extra virgin olive oil

  • 4 tablespoons balsamic vinegar

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



Place your pork loin in front of you and score across the skin with a sharp knife, or a Stanley knife, about 1cm/½ inch deep and about 1cm/½ inch apart. Pound up the rosemary and fennel seeds with a tablespoon of salt – bash the mixture up until really fine and then rub it into all the score marks on the pork. Remove the crusts from the bread and slice it up. I like to toast the bread in a toaster or on a griddle until lightly golden, as this gives the stuffing a really fantastic smoky flavour.



While the bread is toasting, slowly fry the onions, garlic, sage and pine nuts in a little olive oil for 10 minutes until the onions are sweet and soft. Season with salt and pepper, add the balsamic vinegar and put the mixture in a bowl. Rip your bread into pieces and add to the bowl. Squash everything together, really squeezing the onions into the bread. Have a taste – it may need a little more seasoning. Put to one side and allow to cool.



Insert your knife into the eye meat of the pork loin and make a cavity for your stuffing. Pack in the stuffing, then roll the pork over and tie it with a few pieces of string. Place the pork on a roasting tray and cook in the preheated oven for just over an hour until crisp and golden.

Nutritional Information

Pork loin with a great herby stuffing

Pork, sage, onion and chestnuts – a great combo

More Pork recipes ->
0 foodies cooked this
Freshly minced pork makes the best stuffing ever and really gives your roast dinner some oomph
Serves 8-10
1h 30m
Not too tricky
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.

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

Place your pork loin in front of you and score across the skin with a sharp knife, or a Stanley knife, about 1cm/½ inch deep and about 1cm/½ inch apart. Pound up the rosemary and fennel seeds with a tablespoon of salt – bash the mixture up until really fine and then rub it into all the score marks on the pork. Remove the crusts from the bread and slice it up. I like to toast the bread in a toaster or on a griddle until lightly golden, as this gives the stuffing a really fantastic smoky flavour.

While the bread is toasting, slowly fry the onions, garlic, sage and pine nuts in a little olive oil for 10 minutes until the onions are sweet and soft. Season with salt and pepper, add the balsamic vinegar and put the mixture in a bowl. Rip your bread into pieces and add to the bowl. Squash everything together, really squeezing the onions into the bread. Have a taste – it may need a little more seasoning. Put to one side and allow to cool.

Insert your knife into the eye meat of the pork loin and make a cavity for your stuffing. Pack in the stuffing, then roll the pork over and tie it with a few pieces of string. Place the pork on a roasting tray and cook in the preheated oven for just over an hour until crisp and golden.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 242
    12%
  • Carbs 17.4g
    7%
  • Sugar 1.6g 2%
  • Fat 12.1g 17%
  • Saturates 3.8g 19%
  • Protein 14.8g 33%
Of an adult's reference intake

Related recipes:

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • ½ higher-welfare pork loin, preferably the rib end, off the bone

  • 1 small handful fresh rosemary, leaves picked

  • 3 heaped tablespoons fennel seeds

  • sea salt

  • freshly ground black pepper

  • 500 g sourdough or rustic bread

  • 2 red onions, peeled and finely sliced

  • 3 cloves garlic, peeled and finely sliced

  • 1 small handful fresh sage leaves, ripped up

  • 1 handful pine nuts

  • extra virgin olive oil

  • 4 tablespoons balsamic vinegar