Pork loin with a great herby stuffing
Pork loin with a great herby stuffing
Ingredients
- 1.5 kg higher-welfare pork loin , skin removed and reserved
- olive oil
- 1 onion
- ½ a bunch of fresh sage
- 100 g pine nuts
- 100 g fresh breadcrumbs
- 1 whole nutmeg , for grating
- 1 large free-range egg
- 8 rashers of higher-welfare smoked streaky bacon
Instructions
- 1
Preheat the oven to 180°C/350°F/gas 4.
- 2
Heat a lug of oil in a pan, add the onion, sage and pine nuts and cook gently for 10 minutes, until softened and golden.
- 3
Tip into a bowl, add the breadcrumbs, grate in half the nutmeg, season and mix well. Crack in the egg and mix again.
- 4
Lay the pork skin on a board, skin-side down, and score the skin with a sharp knife. Spread the stuffing over the skin, roll up and tie with string at 2cm intervals.
- 5
Rub the joint with oil, season and place in a roasting tray. Lay the bacon over the top, pour in 100ml of water and cover with tin foil.
- 6
Roast for 1 hour, then remove the foil and bacon and roast for a further 30 minutes, or until golden and cooked through.
- 7
Leave to rest for 15 minutes before carving.
Nutrition
Per serving (based on 8 servings)