LEMON & SAGE STUFFED LOIN OF PORK

Lemon & sage stuffed loin of pork image

Create the perfect Sunday roast crackling with Mark Sargeant's secret addition. Serve with crispy roast potatoes and sweet roasted carrots

Provided by Mark Sargeant

Time 1h45m

Number Of Ingredients 8

Previous Next

Ingredients

2kg boned pork loin , reserving the bones for roasting (optional)
zest 2 lemon
small pack sage , leaves roughly chopped
small pack parsley , leaves roughly chopped
4 garlic cloves , thinly sliced
2 tsp olive oil
1 tsp malt vinegar
caramelised apples with cider (see recipe in 'Goes well with', right) and 100g pack watercress, to serve (optional)

Steps:

Heat oven to 240C/220C fan/gas 9. With a sharp knife, score the skin of the pork in a criss-cross pattern (or ask your butcher to do this). Turn it around so that the flesh side is facing upwards, then cut a slit along the side of the loin, without cutting all the way through, to open it out like a book. Cover the flesh with the lemon zest, sage and parsley, then scatter over the garlic. Season generously and drizzle over 1 tsp olive oil. Roll up the loin and secure tightly with string in 3-4cm intervals. Rub the scored skin with the malt vinegar (which helps it to crackle), then with a large pinch of salt and the remaining oil. Place the pork on the bones (if you have them) on a baking tray and roast for 15-20 mins until the skin is golden and starting to crackle.
After 15 mins, reduce the oven to 180C/160C fan/gas 4 and roast for about 1 hr until the pork is tender and very slightly pink in the middle. Rest in a warm place for 10-15 mins before carving. Serve with the apples and some watercress, if you like.

Nutrition Facts : Calories 542 calories, Fat 35 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 55 grams protein, Sodium 0.3 milligram of sodium