Sage and onion stuffed pork loin
Sage and onion are a classic combo for stuffing pork, but making homemade is so much better than the ready-mixed stuff you can get in the shops. It’s so easy to make and it really takes just 5 minutes! My version is really simple – just blitz 4 slices of stale bread (which can be gluten-free) in a food processor with some fresh sage and parsley. You also can add other herbs to it, such as rosemary &/or thyme – and for an Italian flavour some pine nuts and balsamic vinegar are nice too. Then add some fried onion and garlic and your stuffing is done! I made this sage and onion stuffed pork loin for two, using a small boneless loin, so covered the sides and base with the leftover stuffing mixture to create a crust. As there is no gravy with this dish, it’s best served with a mash or pottage.
Ingredients
Method
- Finely chop the onion and 2 sage leaves.
- Mix the breadcrumbs with the sage, parsley and plenty of salt and pepper.
- Melt the spread in a pan and add onion and garlic. Cook for 5 minutes or until the onion is soft. Add the crumb mixture and combine.
- Preheat the oven to 200°C.
- Cut a deep slit along the top of the roast (the fat side up) and stuff with most of the mixture. Tie it at intervals with a string. Rub the rest of the mixture under the joint and over the two sides. Put the sage leaf on top of the fat (secured under the string) and season with salt and pepper.
- Place the joint in a baking dish and roast for 20 minutes, then turn down the temperature to 180C and bake the loin for a further 20 min/450g.
- Let it rest for 10 minutes (under cover) before carving.