Name: lemon & sage stuffed pork loin
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: 2kg boned pork loin , reserving the bones for roasting (optional) -; zest 2 lemon -; small pack sage , leaves roughly chopped -; small pack parsley , leaves roughly chopped -; 4 garlic cloves , thinly sliced -; 2 tsp olive oil -; 1 tsp malt vinegar -; caramelised apples with cider (see recipe in 'Goes well with', right) and 100g pack watercress, to serve (optional) -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - lemon & sage stuffed pork loin

1. 2kg boned pork loin , reserving the bones for roasting (optional) -

2. zest 2 lemon -

3. small pack sage , leaves roughly chopped -

4. small pack parsley , leaves roughly chopped -

5. 4 garlic cloves , thinly sliced -

6. 2 tsp olive oil -

7. 1 tsp malt vinegar -

8. caramelised apples with cider (see recipe in 'Goes well with', right) and 100g pack watercress, to serve (optional) -

How to cook deliciously - lemon & sage stuffed pork loin

1. Stage

Heat oven to 240C/220C fan/gas 9. With a sharp knife, score the skin of the pork in a criss-cross pattern (or ask your butcher to do this). Turn it around so that the flesh side is facing upwards, then cut a slit along the side of the loin, without cutting all the way through, to open it out like a book. Cover the flesh with the lemon zest, sage and parsley, then scatter over the garlic. Season generously and drizzle over 1 tsp olive oil. Roll up the loin and secure tightly with string in 3-4cm intervals. Rub the scored skin with the malt vinegar (which helps it to crackle), then with a large pinch of salt and the remaining oil. Place the pork on the bones (if you have them) on a baking tray and roast for 15-20 mins until the skin is golden and starting to crackle.

2. Stage

After 15 mins, reduce the oven to 180C/160C fan/gas 4 and roast for about 1 hr until the pork is tender and very slightly pink in the middle. Rest in a warm place for 10-15 mins before carving. Serve with the apples and some watercress, if you like.