Name: Roast loin of pork with sage & onion stuffing & gravy
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Yield: 12
Cuisine: English
Ingredients: 1 tbsp olive oil; 1 onion finely chopped; few sage leaves, shredded; 25g fresh breadcrumbs; 4 good quality sausages skinned; 1.6kg boned loin of pork; 2 tbsp plain flour; 400ml chicken or beef stock; 100ml cider

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Roast loin of pork with sage & onion stuffing & gravy

Roast loin of pork with sage & onion stuffing & gravy

Lucy Netherton

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Serves 12

More effort

Prep: 20 mins

Cook: 1 hr and 45 mins

A star rating of 4.8 out of 5.9 ratingsRate

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Sage and sausage meat are stuffed inside a pork loin to create a moist, flavoursome Sunday lunch main for a crowd

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
1 onion

finely chopped
few sage

leaves, shredded
25g fresh breadcrumbs
4 good quality sausages

skinned
1.6kg boned loin of pork
2 tbsp plain flour
400ml chicken or beef stock
100ml cider

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Nutrition: per serving

kcal572
fat36g
saturates13g
carbs10g
sugars2g
fibre1g
protein52g
salt0.99g

low

Method

step 1

Heat the oil in a saucepan and cook the onion for 5 mins until soft. Remove from the heat. Once cool, transfer to a bowl and mix in sage, breadcrumbs, sausage meat and some seasoning.
step 2

Untie the pork and score the skin well with a sharp knife. Cut down the length of the meat, then open out like a book so you can stuff the sausage meat inside. Close back up to resemble original shape and tie at intervals with string to hold it together. Weigh so you know how long it will need to cook for. This can be done ahead; chill until needed.
step 3

Heat oven to 240C/220C fan/gas 9. Rub the joint all over with salt and pepper and place in a roasting tray. Cook for 25 mins, then turn to 180C/160C fan/gas 4 and cook for 20 mins per 450g/1lb. Remove, and check it’s cooked through: any juices that run out should be clear. Transfer to a dish, then cover with foil to rest while you make the gravy.
step 4

Spoon most of the fat out the tray, leaving the meat juices. Place tray on the hob or transfer juices to a frying pan. Stir in the flour for 1 min followed by the stock and cider, and bubble for a few mins. Strain into a jug. Serve the pork sliced, with the crackling, potatoes, gravy and veg.

RECIPE TIPS

FOR CRISPY CRACKLING...

For really crisp crackling score the skin all over without cutting into the flesh. If you’re not sure, ask your butcher to do it for you. Once the pork is cooked, if the crackling isn’t as crispy as you like, heat the grill to High and grill the pork for a few mins until crisp. Keep an eye on it, though, to make sure it doesn’t burn.

Recipe from Good Food magazine, May 2011

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A star rating of 4.8 out of 5.9 ratings

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