Stuffed Pork Loin

It’s been a big week for the little guy who has so many interests and activities that result in a very tightly-packed schedule.  One of the things he was most looking forward to this week was his appointment with the orthodontist.  Because for the last 12 months Alfie has had to wear a contraption on his face every night when he goes to sleep.

Having a rest

Having a rest

How he was able to sleep with this stuck to his face with elastic bands still has me puzzled.  As the 12 months progressed Alfie’s resentment for the contraption grew but four weeks ago the orthodontist said that if he could do his best to wear it for another month, he could probably say goodbye to it.

The contraption

The contraption

And so he made a big effort and I think we only missed two nights in the last four weeks.  We went to the orthodontist this morning and he checked Alfie’s teeth and jaw and joy of joys, he can now throw away his contraption.

A haircut is next on the list

A haircut is next on the list


But now the front teeth need to be pulled together so it was out with the contraption and on with the braces.  As I dropped him at school he let me take one photo of him and that’s when I was reminded that he also needs to urgently see a hairdresser.  There’s always something else to add to the schedule.

Pork loin on the roasting dish nestled on the bones

Pork loin on the roasting dish nestled on the bones

At the family dinner we didn’t just have praline torte; there was a main course of savoury dishes so we could say we eat a balanced diet.

Rosemary and fennel seed salt rubbed onto the skin

Rosemary and fennel seed salt rubbed onto the skin

It had been so long since I’d cooked pork that I decided I’d roast a pork loin.  I made a stuffing and popped it in a container and took it down to the butcher who cut a pocked into the loin and stuffed it with my stuffing.  Then he rolled it up and tied it with string and handed it to me ready for the roasting dish.  While I do like to take on challenges in the kitchen, some jobs are best out-sourced.

Having a rest

Having a rest

I asked the butcher for the bones from the loin so I could use them on the bottom of the roasting dish to elevate the meat and give some flavour to the pan juices for the potential gravy.

The recipe for the pork loin is adapted from a Jamie Oliver recipe.  I served the loin with gravy and apple sauce.  The side dishes were roasted duck fat potatoes and red cabbage braised in a sherry vinegar with apples and walnuts.  The crackle was highly sought-after and no one left the table hungry.

This is a fairly easy dish to prepare and once it’s in the oven, it takes care of itself.

Dinner is served

A candlelit dinner

5.0 from 2 reviews
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.

 

Crackle!

Crackle!

Comments

  1. Poor laddie, braces are so sore in the beginning, it’s a good sign he managed the crackling. And now I am quite famished, it looks soooo good!

  2. Danielle says:

    Poor Alfie having to wear that thing! I hope the transition to braces is much easier. Mmm, the main course, even more reason to show up!

  3. Wow… Your butcher is amazing. Love that you have that relationship with him/her. If I did that, I’d be laughed out of the shop.
    Love the pork, had pork for dinner last night. Thinking something like this for Sunday roast. 🙂 Mmmm!

  4. I never thought of bringing the stuffing and letting the butcher do it. I’m definitely going to use that trick. AND asking for the bones too – brilliant.

    Both of my children had braces. Mother’s size mouth and father’s size teeth. Both had to have teeth removed and Kathy wore braces for what seemed forever.

  5. Congratulations on getting that appliance off, Alfie.

    The roast is gorgeous. I think my butcher would do it for me too though, after buying from the same vendors for years.

  6. Now that’s one fine butcher. We eat a lot of pork.

  7. I wondered how you tied that pork up so beautifully! Does the butcher just throw that in or did you pay extra for it? I love the sound of the stuffing, delicious! And the candle light dinner sounds wonderful too.
    As fyi I’m unable to select more than one star to rate the recipe, I would have liked to select all five (iPhone 6)

  8. Oh, I do love roast pork – always used to have for the last supper before I went back to boarding school:)

  9. Hooray for Alfie! I can imagine his relief 😀 The pork loin looks delicious-love that crackling!

  10. Using the pork bones that way sounds like a brilliant idea. There’s so much flavor in bones, isn’t there?

  11. Crackling looks great….

  12. Your pork loin looks divine Charlie! Love the crackling!
    And never knew butchers rolled people’s stuffing until I asked my local if he would; he was more than happy to do!
    Am sure long term Alfie will love the smiles braces free!

  13. oh braces sound like another trial but hopefully worth it – and I know what you mean about photos – in some recent party photos I looked at grubby fingernails and have been making moe of an effort with them now 🙂

  14. I had braces when I was 26 so I remember it very well. Eek it hurt! Poor alfie. I think me and hubby must be the only people in the world who don’t eat pork or crackling! I’m sure yours was delish tho charlie.

  15. Oh my goodness, Charlie! You just activated the carnivore in us…grrr mmm!!!

    Julie & Alesah
    Gourmet Getaways xx

  16. What a fantastically brave little guy your son is =) And haircut or not, he’s still a cutie!

    And what a fabulous pork for a Sunday Supper…I’ve not been a huge meat eater (although for health reasons I’m incorporating more meat dishes.) But your pork loin is gorgeous…And I appreciate the tip regarding raising the roast on its bones =) Undoubtedly the flavor is enhanced, too!

  17. The pork looks gorgeous … it’s making my mouth water. I bet Alfie thrilled to say goodbye to the “contraption”. All three of my girls have had braces and the last pair came off Miss 16 about 3 months ago. She’s now had a wire fitted to the back of her bottom teeth to prevent them from moving and then simply wears a retainer on the top teeth at night. It’s definitely been a long journey to get 3 sets of beautifully, straight teeth!

  18. I can’t believe that Archie and Arabella missed this wonderful meal! It’s just beautiful and certainly makes me salivate! And Alfie has a really sweet smile with those new braces and I personally, i love his messy hair. He’s adorable!

  19. Never a dull moment Charlie and what an extraordinary and scrumptious dinner.
    Have a beautiful week ahead.
    🙂 Mandy xo

  20. Delicious!

  21. MiddleC had one of those contraptions to wear as well, she also had a 1 cm gap between her front teeth and it’s now completely closed up- it’s amazing what they can do to fix it all without surgery 🙂
    Love your pork, great butcher to help you out like that, maybe he’s angling for a dinner invitation sometime? Xo

  22. What a fabulous recipe for stuffed pork loin! This roast looks amazing! xxx
    Your son is really brave, I think so too! 🙂

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