Stuffed Pork Loin
Author: 
Recipe type: Roast
Cuisine: British
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Stuffed pork loin with gravy.
Ingredients
  • 2 tbspns olive oil
  • 2 red onions finely sliced
  • 1 cup pine nuts
  • 1 bunch sage, leaves only, roughly chopped
  • 3 cloves garlic, roughly chopped
  • 2 tbsns balsamic vinegar
  • 2.2kg pork loin
  • 1 tbspn rosemary leaves
  • 2 tbspns fennel seeds
  • 1 tbspn sea salt
  • bones from the pork loin
  • 1 tbspn cornflour
  • ½ cup verjuice (or white wine if no verjuice in your neck of the woods)
  • 1½ cups chicken stock
Instructions
  1. Place a large frying pan over medium heat and add olive oil, onions, pine nuts, sage and garlic.
  2. Cook until onions are transparent and the pine nuts toasted.
  3. Remove from heat and stir in balsamic vinegar.
  4. Season and set aside to cool.
  5. Take pork loin and unwrap it and cut a pocket for the stuffing (or take stuffing to your butcher and get him to do this for you - much better idea).
  6. Stuff the loin then roll up and tie with string to secure.
  7. Score the rind or ask the butcher to do this for you - easier option.
  8. Bash the rosemary, fennel seeds and salt in a mortar and pestle until well combined and very aromatic.
  9. Rub rind with a little olive oil then rub rosemary mixture over the rind and in all the cuts.
  10. Pre-heat oven to 220C (430F).
  11. Place pork bones on the bottom of a roasting tray. Place loin on top of bones.
  12. Place pork in oven for 20 minutes. Check the crackle. If crackle is still soggy, cook for a further 10 minutes. Keep your eye on it.
  13. When crackle is sorted, turn down the oven to 175C (350F) and cook for 1 hour. (Total cooking time shouldn't exceed 1 hr 20 minutes).
  14. Remove pork from oven and place on a platter in a warm place to rest.
  15. Discard bones from roasting dish. Drain off all the fat except for about 1 tbspn.
  16. Place roasting dish on the cooktop over medium heat. Add cornflour and stir until browned.
  17. Add verjuice and stir until thickened. Gradually add chicken stock and stir until gravy has reached desired thickness. Strain gravy and pour into a gravy boat or jug.
  18. Slice pork and serve with gravy.
Recipe by Hotly Spiced at http://hotlyspiced.com/stuffed-pork-loin/