• Serves: 4
  • Prep Time: 20 minutes
  • Cooking Time: 1 hour 30 minutes
  • Difficulty: easy

When someone asks ‘what’’s for dinner’ and you start with the words ‘stuffed’ or ‘roast’ I bet their eyes light up. What is it about these words that get people so excited? Is it the implied extra amount of work (for you!) or the memories of sitting around the family table on a Sunday night?

Whatever it is, here’’s a healthy, tasty and easy way to make a delicious stuffed roast that will knock the socks off everyone.


here's what you'll need...

  • 1 leek
  • 300g pork mince
  • 3 sage leaves
  • 20 blanched almonds
  • 1.5kg boneless loin of pork
  • A table spoon of sea salt
  • A table spoon of pepper
  • 4 small apricots
  • A handful of parsley
  • A handful of fennel seeds
  • A little olive oil

Loin ingredients image

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set oven temp: 220C/gas mark 7

here's how it's done...

  • 1

    Preheat your oven to 220C or about gas mark 7

    Do away with the green part of the leek and add the rest to the sage, almonds, apricot flesh, parsley and fennel seeds to a food processer. Blitz until the almonds are shredded and you get a nice nutty consistency. Add your pork mince then mix thoroughly by hand. That’’s it. That’’s your homemade, aromatic, fragrant, no-need-to-turn-sausages-inside-out stuffing. How easy was that?

    Loin step 1

  • 2

    Unroll the pork, skin side down and with a sharp knife, open the meat out. If there was any butcher’s string with the meat keep it handy. If you’’ve filleted a chicken breast before then this is the same thing; follow the natural seams in the meat but don’’t cut too deeply.

    Loin Step 2

  • 3

    Layer your stuffing flat and tightly roll the loin closed again.

    Loin Step 3

  • 4

    Use your butcher’s string to keep the loin tightly rolled. Score the skin horizontally with the edge of your knife and rub in your salt and pepper with a little olive oil.

    Loin Step 4

  • 5

    Lightly wrap your creation in foil and add to a roasting tray. Put a cup of cold water into the bottom of the tray (that’s so the bottom doesn’t burn – thanks for the tip mam!) and roast for 25 mins per 500g. Halfway through, reduce the heat to 160C and for the last 20 minutes unwrap the pork and pop it back into the oven to get nice and crispy. When you finish, place the pork on a board and let it rest for about 20 minutes before carving.

    Loin Post Image 3



By Finn Christo on 02.09.13

Guest Contributor

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