Pork loin with a great herby stuffing

Pork, sage, onion and chestnuts – a great combo

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Pork loin with a great herby stuffing

Name: Pork loin with a great herby stuffing
Total time: 1 h 30 min
Yield: 8
Ingredients: 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

Pork, sage, onion and chestnuts – a great combo

“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. ”

Serves 8

Cooks In1H 30M

DifficultyNot too tricky

Pork, Christmas, Dairy-free, Jamie's Kitchen

Nutrition per serving

Calories

242

12%
Fat

12.1g

17%
Saturates

3.8g

19%
Protein

14.8g

30%
Carbs

17.4g

7%
Sugars

1.6g

2%

Of an adult's reference intake

Jamie's Kitchen

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Ingredients

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

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Jamie's Kitchen

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Method

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.

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