Mary Berry Roast Loin Of Pork

This roast nearly got me kicked out of my own kitchen. No joke. I’ve made pork roasts dozens of times, but the first time I tackled Mary Berry’s version—with that caper-studded stuffing and crackling cooked separately—I got smug. I didn’t dry the skin enough, didn’t trust the anchovy paste, and thought, “Well, orange in gravy? That’ll be weird.”

It was not weird. It was game-changing.

The stuffing is salty and herby with an almost lemony pop from the capers. And cooking the crackling on its own? Genius move. It turns out golden, blistered, properly crisp. Let me show you what made the difference—because once I stopped winging it and followed the method, this became my go-to roast for special Sundays.

WHY THIS ONE WORKS SO WELL

Most pork roasts go bland by the time they hit the table, especially if you stuff them. But this one stays juicy and flavour-packed, and here’s why:

• Stuffing with bold flavours – Capers, anchovy paste, and orange zest sound fussy, but they lift the whole roast. It doesn’t taste fishy, I promise—it just tastes savory.
• Crackling done separately – Honestly? The skin crisps a thousand times better when it’s not sitting on wet meat.
• Gravy that earns its place – That hit of orange juice with mustard and sage pulls everything together. I was suspicious, then smitten.

INGREDIENTS + WHY THEY MATTER

• Boned loin of pork (1.65kg) – The lean cut means you need flavour from the stuffing and gravy. Bone out for easier slicing and even cooking.
• Coarse sea salt – Essential for that bubbly, crunchy crackling. Fine salt just disappears.
• Fresh rosemary + sage – Do not swap for dried here. I tried once—ended up with a sad, twiggy roast.
• Capers – Salty, punchy, unexpectedly perfect. They balance the richness.
• Anchovy paste – You won’t taste “fish,” but the umami it brings is unreal. I skipped it once; won’t do that again.
• Orange zest and juice – The zest brightens the stuffing; the juice gives the gravy a lush, aromatic tang.
• Redcurrant jelly – Adds sweetness and sheen to the gravy. Don’t skip it unless you’re going savoury-only.

MAKING IT YOURS (WITHOUT RUINING IT)

• No anchovy paste? Mash one anchovy fillet into a paste. Not the same, but close.
• Breadcrumbs – I’ve used stale sourdough and even panko once. Both worked, but soft white gives the best texture.
• Gluten-Free – Use GF breadcrumbs and plain GF flour for the gravy. Worked a treat when I made it for my coeliac cousin.
• No capers? Try chopped green olives. Not identical, but gives a similar salty tang.

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

What Went Wrong	Why It Happens	How to Fix It
Crackling went soggy	Skin wasn’t dry enough	Pat skin dry, leave uncovered in fridge overnight
Pork dried out	Overcooked by 15 minutes	Use a meat thermometer—pull at exactly 75°C
Stuffing leaked	Didn’t tie pork tightly	Tie with kitchen string every 2 inches

HOW TO MAKE MARY BERRY’S ROAST LOIN OF PORK

1. Make the stuffing
   Sauté the onion in butter until soft (not brown). Mix with breadcrumbs, egg, chopped herbs, capers, anchovy paste, and orange zest. It should be moist, not wet.
2. Prep the crackling
   Remove the skin, dry it like your life depends on it, and score deeply. Rub with olive oil and plenty of coarse salt. Pop it on a rack in its own tin.
3. Stuff and roll the pork
   Lay the pork flat, spread stuffing down the middle, roll and tie. I always tuck rosemary sprigs under the string—they scent the meat beautifully. Season the outside well.
4. Roast it all
   Roast at 220°C for 30 minutes, then drop to 180°C for 1½ hours. Keep the crackling on the shelf above. Pull the skin when it’s golden and blistered—mine usually crisps by the 40-minute mark.
5. Make the gravy
   In the roasting tin, melt butter, whisk in flour, then wine. Add stock, orange juice, jelly, mustard, and sage. Simmer till glossy. Taste—it should be zingy and rich.
6. Rest and serve
   Let the pork rest for 20 minutes. Carve into thick slices, serve with crackling shards and a jug of hot gravy. (Don’t be stingy with the gravy.)

TIPS FROM MY KITCHEN

• I dry the pork skin in the fridge uncovered overnight—it makes all the difference.
• I use string soaked in water so it doesn’t burn in the oven.
• My fan oven runs hot, so I pull the pork 5 minutes early and check the temperature.
• A meat thermometer saved my roast—seriously, it’s worth it.

STORAGE + SERVING

• Fridge: Leftovers keep 2 days. Reheat gently in a pan with a splash of stock.
• Freezer: Freeze sliced pork in portions (not the crackling—it goes chewy).
• To serve again: Reheat pork, crisp new crackling under the grill if you fancy.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this ahead of time?
A: You can prep the stuffing and even roll the pork a day before. Keep it wrapped in the fridge and bring to room temp before roasting.

Q: Do I have to remove the skin?
A: Yes, to crisp it properly. Leaving it on the roast just steams it. Trust me, it’s worth the faff.

Q: Can I use boneless shoulder instead?
A: You can, but it’s fattier and takes longer to cook. Loin gives a neater, leaner result—especially for slicing.

Q: What can I serve it with?
A: Roast potatoes, steamed greens, and a dollop of apple sauce. I also love it with fennel or parsnips for something sweeter.

Try More Recipes:

• Mary Berry Pork Chops With Mustard Sauce Recipe
• Mary Berry Stuffed Pork Loin Recipe
• Mary Berry Pork en Croute
• Mary Berry Pork Chops With Mushroom Sauce