Mary Berry Stuffed Pork Loin Recipe

I made this stuffed pork loin for a Sunday lunch when I had just enough energy to cook something proper but didn’t want to be stuck in the kitchen all morning. And to be honest? The first time I made it, I forgot to score the skin deep enough—and the crackling came out more like chewy rubber than crisp, golden magic. But the second time? Nailed it. Proper crispy shards, juicy pork, and stuffing that tasted like a posh sausage roll got dressed up for dinner.

This recipe feels fancy, but it’s the kind of meal you can prep in your slippers. And if you’re hosting? It’s an absolute showstopper—with surprisingly low stress.

WHY THIS ONE WORKS SO WELL

The stuffing is key here—soft onions, fresh herbs, and sausage meat bring savoury depth without overshadowing the pork. You tunnel it into the loin (don’t worry, it’s easier than it sounds), and the meat cooks up juicy from the inside out.

Then there’s the crackling. You cook it separately so it actually crisps up—no more soggy skin disasters. The gravy? Made with a splash of wine, apple sauce, and the good drippings—it’s the kind that makes people go back for seconds.

INGREDIENTS + WHY THEY MATTER

For the pork loin:

• 1.7kg boned loin of pork – Look for one with the skin on and a decent fat layer. The fat keeps it juicy, the skin gives you crackling.
• Salt – Don’t skimp. Essential for seasoning and that blistery crackling finish.

For the stuffing:

• Butter (knob) – Softens the onions, adds flavour.
• Onion (1 small, finely chopped) – Sweet base to the stuffing.
• Garlic (2 cloves) – Savoury depth.
• Sausage meat (from 1–2 sausages) – Rich, meaty texture with built-in seasoning.
• Flat-leaf parsley (3 tbsp) – Bright, fresh flavour.
• Thyme leaves (1 tbsp) – Earthy and aromatic.
• Salt + black pepper – Balance the whole stuffing out.

For the gravy:

• White wine (100ml) – Adds acidity and depth.
• Chicken stock (450ml) – Base of the gravy.
• Plain flour (3 tbsp) – For thickening.
• Worcestershire sauce (dash) – Adds umami.
• Apple sauce (1 tbsp) – Sweetens the gravy just enough.
• Gravy browning (optional) – For colour.

MAKING IT YOURS (WITHOUT RUINING IT)

• Swap sausage meat? Chicken or turkey sausage works, but add a splash of oil—it’s leaner.
• Add fruit? A few chopped dried apricots or cranberries in the stuffing makes it festive.
• No wine? Use extra stock with a teaspoon of cider vinegar for tang.
• Going gluten-free? Use GF sausages and a GF flour for the gravy.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Crackling was rubbery	Skin wasn’t scored deep enough	Cut through the fat but not the meat
Stuffing fell out	Didn’t pack it firmly	Press stuffing into the tunnel from both ends
Gravy was bland	Skipped the sausage drippings	Use the fat and browned bits from the tin
Pork was dry	Overcooked or didn’t rest it	Check temp (71°C), and let it rest 15 minutes

HOW TO MAKE MARY BERRY’S STUFFED PORK LOIN

Preheat the oven
Heat to 200°C / 180°C fan. Line a deep roasting tin with baking paper.

Make the stuffing
Sauté onion and garlic in butter until soft. Cool. Mix with sausage meat, parsley, thyme, salt, and pepper.

Prep the pork
Remove skin and a thin layer of fat (keep for crackling). Cut a tunnel through the centre of the loin. Stuff it tightly from both ends.

Score and salt the skin
Snip skin into strips. Score deeply, salt well, and set aside.

Assemble in the tin
Place pork on one side, skin strips on the other. Salt the pork well.

Roast
Cook for 1¼–1½ hours until juices run clear and crackling is crisp. Let rest under foil.

Make the gravy
Pour off fat, discard paper. Deglaze tin with wine and stock over heat. In a pan, whisk 3 tbsp pork fat with flour to make a roux. Add hot stock gradually, whisk until thick. Stir in Worcestershire sauce, apple sauce, and browning if using.

Serve
Carve pork into thick slices, serve with crispy crackling and pour the gravy into a jug.

TIPS FROM MY KITCHEN

• I cut the tunnel with a small sharp knife and push the stuffing in with a spoon handle.
• I dry the pork skin with kitchen towel before salting—helps the crackle.
• I warm the apple sauce a bit before adding to gravy—it blends in smoother.
• If making ahead, I assemble the stuffed loin the night before and roast fresh.

STORAGE + SERVING

• Fridge: Wrap leftovers and refrigerate up to 3 days.
• Freeze: Wrap in foil and freeze for up to 2 months. Thaw overnight.
• Reheat: Cover with foil and warm in a 160°C oven for 10–15 minutes.
• Serve with: Roast potatoes, green beans, and extra apple sauce.

FREQUENTLY ASKED QUESTIONS

Q: Can I use a different cut of pork?
A: Yes—pork shoulder works but takes longer. Pork tenderloin works too, but it’s smaller and leaner.

Q: Do I have to remove the skin?
A: For this method, yes. You roast it separately to guarantee crisp crackling.

Q: Can I make it ahead?
A: Absolutely. You can stuff and prep the day before—just cover and chill overnight.

Q: Is the stuffing safe inside the meat?
A: Yes, as long as the pork is cooked through (juices run clear or 71°C on a meat thermometer), the stuffing will be safe too.

Try More Recipes:

• Mary Berry Roast Loin Of Pork
• Mary Berry Pork Chops With Mustard Sauce Recipe
• Mary Berry Stuffed Pork Loin Recipe