This delicious Mary Berry stuffed pork loin recipe is a simple yet impressive meal that’s perfect for special occasions or cozy family dinners. With a flavorful herb and sausage stuffing and crispy crackling, it’s a showstopper! Plus, it uses common ingredients and can be prepped ahead for an easy, stress-free cooking experience.
This Stuffed Pork Loin and Herb Rolls Recipe Is From Simple Comfort Cookbook by Mary Berry
Ingredients Needed
Pork Loin:
- 1.7 kg (3½ lb) boned loin of pork, skin scored
Stuffing:
- A knob of butter
- 1 small onion, finely chopped
- 2 garlic cloves, crushed
- 1–2 pork sausages, skin removed
- 3 heaped tbsp flat-leaf parsley, chopped
- 1 tbsp thyme leaves, chopped
- Salt and freshly ground black pepper, to taste
Gravy:
- 100 ml (3½ fl oz) white wine
- 450 ml (¾ pint) good-quality stock
- 3 tbsp plain flour
- A dash of Worcestershire sauce
- 1 tbsp apple sauce (from a jar)
- Gravy browning, optional
How To Make Mary Berry Stuffed Pork Loin Recipe
- Preheat the Oven: Preheat the oven to 200°C/180°C Fan/Gas 6 and line a large, deep roasting tin with non-stick baking paper.
- Prepare the Stuffing: In a large frying pan, melt the butter over medium heat. Add the chopped onion and crushed garlic; fry for 2–3 minutes. Lower the heat, cover, and cook for about 10 minutes, stirring occasionally, until softened. Season with salt and pepper, then set aside to cool.
- Combine Sausage with Herbs: Once the onion mixture is cool, add the sausage meat, parsley, and thyme. Mix well with your hands, ensuring an even blend.
- Prepare the Pork Loin: Use a sharp knife to carefully remove the scored skin and a thin layer of fat from the pork, leaving a good layer of fat over the loin. Snip the removed skin into strips for crackling.
- Stuff the Pork: Place the pork loin fat side down. Using a sharp knife, make a deep tunnel cut through the centre of the meat. Fill the tunnel with the prepared stuffing, packing it in firmly from both ends.
- Place in Roasting Tin and Season: Position the stuffed pork loin on one side of the lined roasting tin, with the skin strips on the other side. Sprinkle salt over both the pork and the skin strips.
- Roast the Pork: Roast in the preheated oven for 1¼–1½ hours, or until the pork’s juices run clear and the crackling is golden and crisp. Transfer the pork to a serving plate, cover loosely with foil, and allow it to rest.
- Prepare the Gravy Base: Carefully pour off the fat from the roasting tin into a small bowl, then discard the baking paper from the tin. Add the wine and stock to the tin and place over high heat, bringing it to a boil.
- Make the Gravy: Measure 3 tbsp of the reserved pork fat into a saucepan. Add the flour and whisk over medium heat to create a roux. Gradually pour in the hot stock and wine mixture, whisking constantly until the gravy thickens. Stir in Worcestershire sauce, apple sauce, and gravy browning, if desired.
- Serve: Carve the pork loin, serve with the crackling, and pour the warm gravy into a jug for serving.
Recipe Tips
- Cool the Stuffing Completely: Make sure the stuffing is completely cooled before adding it to the pork. Adding warm stuffing can make the meat cook unevenly.
- Score the Pork Skin Well: For the best crackling, score the pork skin deeply but avoid cutting through to the meat. This helps create crispy, golden crackling.
- Stuff the Pork Firmly: When filling the pork loin with stuffing, press it in firmly from both ends. This prevents gaps in the filling and helps it hold together while cooking.
- Rest the Pork After Roasting: Let the pork rest for 10–15 minutes after roasting. This makes it easier to carve and keeps the meat juicy.
- Use Fat for Gravy: When making the gravy, use a few tablespoons of the pork fat from the roasting tin. It adds rich flavor and makes the gravy smoother.
How To Store & Reheat Leftovers
- Refrigerate: Wrap it tightly in cling film or place it in an airtight container and refrigerate. It will keep well for up to 3 days.
- Freeze: Wrap it in cling film and foil or place it in a freezer-safe container. Freeze for up to 2 months. To serve, thaw the pork in the refrigerator overnight before reheating in a hot oven to keep it moist and flavorful.
- Reheat Leftovers: Place leftover stuffed pork loin in an oven-safe dish, cover it with foil to prevent drying, and reheat at 180°C/160°C Fan for about 10 minutes, or until hot throughout.
Nutrition Facts
- Calories: 330
- Total Fat: 21.1 g
- Saturated Fat: 9.6 g
- Cholesterol: 116.3 mg
- Sodium: 305 mg
- Total Carbohydrate: 0.8 g
- Dietary Fiber: 0 g
- Sugars: 0.8 g
- Protein: 31.8 g
More Mary Berry Recipes:
Mary Berry Stuffed Pork Loin Recipe
Description
This delicious Mary Berry stuffed pork loin recipe is a simple yet impressive meal that’s perfect for special occasions or cozy family dinners. With a flavorful herb and sausage stuffing and crispy crackling, it’s a showstopper! Plus, it uses common ingredients and can be prepped ahead for an easy, stress-free cooking experience.
Ingredients
Pork Loin:
Stuffing:
Gravy:
Instructions
- Preheat the Oven: Preheat the oven to 200°C/180°C Fan/Gas 6 and line a large, deep roasting tin with non-stick baking paper.
- Prepare the Stuffing: In a large frying pan, melt the butter over medium heat. Add the chopped onion and crushed garlic; fry for 2–3 minutes. Lower the heat, cover, and cook for about 10 minutes, stirring occasionally, until softened. Season with salt and pepper, then set aside to cool.
- Combine Sausage with Herbs: Once the onion mixture is cool, add the sausage meat, parsley, and thyme. Mix well with your hands, ensuring an even blend.
- Prepare the Pork Loin: Use a sharp knife to carefully remove the scored skin and a thin layer of fat from the pork, leaving a good layer of fat over the loin. Snip the removed skin into strips for crackling.
- Stuff the Pork: Place the pork loin fat side down. Using a sharp knife, make a deep tunnel cut through the centre of the meat. Fill the tunnel with the prepared stuffing, packing it in firmly from both ends.
- Place in Roasting Tin and Season: Position the stuffed pork loin on one side of the lined roasting tin, with the skin strips on the other side. Sprinkle salt over both the pork and the skin strips.
- Roast the Pork: Roast in the preheated oven for 1¼–1½ hours, or until the pork’s juices run clear and the crackling is golden and crisp. Transfer the pork to a serving plate, cover loosely with foil, and allow it to rest.
- Prepare the Gravy Base: Carefully pour off the fat from the roasting tin into a small bowl, then discard the baking paper from the tin. Add the wine and stock to the tin and place over high heat, bringing it to a boil.
- Make the Gravy: Measure 3 tbsp of the reserved pork fat into a saucepan. Add the flour and whisk over medium heat to create a roux. Gradually pour in the hot stock and wine mixture, whisking constantly until the gravy thickens. Stir in Worcestershire sauce, apple sauce, and gravy browning, if desired.
- Serve: Carve the pork loin, serve with the crackling, and pour the warm gravy into a jug for serving.
Notes
- Cool the Stuffing Completely: Make sure the stuffing is completely cooled before adding it to the pork. Adding warm stuffing can make the meat cook unevenly.
- Score the Pork Skin Well: For the best crackling, score the pork skin deeply but avoid cutting through to the meat. This helps create crispy, golden crackling.
- Stuff the Pork Firmly: When filling the pork loin with stuffing, press it in firmly from both ends. This prevents gaps in the filling and helps it hold together while cooking.
- Rest the Pork After Roasting: Let the pork rest for 10–15 minutes after roasting. This makes it easier to carve and keeps the meat juicy.
- Use Fat for Gravy: When making the gravy, use a few tablespoons of the pork fat from the roasting tin. It adds rich flavor and makes the gravy smoother.
Mary Berry Stuffed Pork Loin Recipe