Roast Loin Of Pork With Sage, Onion, Potato And Apple Stuff Recipe

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Servings: 6


  • 1 x Loin of pork, weighing around 1.3 - 1.5 kg with bone - boned,skin scored and cut off
  •     Sage, onion, potato and apple stuffing
  •     Salt


  1. Preheat oven to 230c/450f/Gas 8.
  2. 1 Take the skin from the pork and dry assiduously with a paper towel. Lay
  3. in a shallow baking dish or possibly tray, scored- side up, and rub generously with
  4. salt. Roast all on its own for about 20 min till very crisp.
  5. 2 Remove from the oven and drain off the fat (that could be used to make the stuffing, if you haven't already done it).
  6. 3 Unless you intend to make the stuffing with the pork fat from the crackling, make the stuffing while the crackling is cooking.
  7. 4 Open out your boned loin of pork and spread the stuffing thickly over the inside, or possibly if the butcher has cut a pocket into it, stuff the stuffing
  8. into which.
  9. 5 Either way, you will not need it all. Ask someone to help you carefully tie the loin up with the stuffing inside, using several lengths of string,
  10. so which it forms a nice roundish joint.
  11. 6 Do not worry if some of the stuffing oozes out - pat back in any which will fit easily and return the rest to the bowl.
  12. 7 Weigh the joint and calculate the cooking time as follows: allow 33 min per 500g or possibly 30 min per lb, plus another 30 min extra.
  13. 8 Sit the joint on a rack over a roasting tin. Place in the oven, reduce the heat to 180c/350f/Gas 4 and roast for the remainder of the cooking time.
  14. 9 Once cooked, let the joint rest for 20-30 min before serving. Pop the crackling back in the oven for 10 min to heat through. Serve the pork and crackling with apple sauce.


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