This roast loin of pork is packed with flavour, featuring a delicious herb and caper stuffing and perfectly crispy crackling. Cooking the crackling separately guarantees a crispy texture every time. Serve with the rich orange-infused gravy for a stunning Sunday roast.
Ingredients Needed
For the Pork:
- 1 boned loin of pork (1.65kg/3lb 10oz)
- 4 tsp olive oil
- 2 tsp coarse sea salt
- Salt and freshly ground black pepper
- 20g (¾oz) fresh rosemary sprigs
For the Stuffing:
- 30g (1oz) butter
- 1 onion, finely chopped
- 125g (4½oz) fresh white breadcrumbs
- 1 large egg, beaten
- 3 tbsp fresh sage, coarsely chopped
- 1 tbsp fresh rosemary, finely chopped
- 1 heaped tbsp capers, chopped
- 2 tsp anchovy paste
- Finely grated rind of 1 orange
For the Gravy:
- 20g (¾oz) butter
- 20g (¾oz) plain flour
- 100ml (3½fl oz) dry white wine
- 300ml (10fl oz) chicken stock
- Juice of 1 orange (5–6 tbsp)
- 2 tsp redcurrant jelly
- 2 tsp Dijon or grainy mustard
- 1 tsp fresh sage, finely chopped
How To Make Roast Loin of Pork
- Make the stuffing: Melt the butter in a non-stick frying pan over medium-low heat. Add the onion and cook for 8–10 minutes, stirring occasionally, until softened but not browned. Transfer to a bowl and mix with the breadcrumbs, egg, sage, rosemary, capers, anchovy paste, and orange zest.
- Prepare the crackling: Remove the skin from the pork using a sharp knife. Score the skin with a Stanley knife, making deep parallel cuts 1cm (½in) apart. Rub 2 tsp olive oil into the skin, followed by the coarse sea salt. Place the skin, salted-side up, on a rack in a roasting tin.
- Stuff and roll the pork: Preheat the oven to 220°C (fan 200°C/425°F/Gas 7). Lay the pork loin flat, skinned-side down, and spread the stuffing along the centre. Fold the meat over to enclose the stuffing and tie securely with string. Brush with 2 tsp olive oil, season with salt and black pepper, and tuck the rosemary sprigs under the string. Place in a separate roasting tin.
- Roast the pork and crackling: Place the pork loin on a low rack in the oven, with the crackling on a shelf above. Roast for 30 minutes, then lower the heat to 180°C (fan 160°C/350°F/Gas 4) and continue roasting for 1½ hours (or until the internal temperature reaches 75°C/165°F). Check the crackling after 30–45 minutes—if crispy, remove and keep warm. Let the pork rest for 20 minutes, loosely covered with foil.
- Make the gravy: Melt the butter in the roasting tin over medium-low heat, scraping up any browned bits. Stir in the flour and cook for 1–2 minutes, whisking constantly. Gradually whisk in the white wine, followed by the stock and orange juice. Bring to a boil, then add the redcurrant jelly, mustard, and sage. Simmer for 5 minutes until thickened. Season to taste and keep warm.
- Serve: Cut the crackling into strips. Remove the string from the pork, carve into slices, and serve with the crispy crackling and hot gravy in a jug.
Recipe Tips
- Perfect crackling: Cooking the skin separately guarantees crispness every time.
- Stuff ahead: The stuffing can be made a day in advance and kept in the fridge.
- Check doneness: Use a meat thermometer—75°C (165°F) is the perfect internal temperature.
- Use fresh herbs: Sage and rosemary add the best flavour to both the stuffing and the gravy.
How To Store & Reheat Leftovers
In the fridge: Store leftover pork in an airtight container for up to 2 days. Reheat slices in a pan over medium-low heat with a splash of stock until warmed through.
In the freezer: Freeze cooked pork slices in a freezer-safe container for up to 1 month. Defrost in the fridge overnight before reheating. The crackling is best eaten fresh and does not freeze well.
Try More Mary Berry Recipes: