© J Sainsbury plc 2020
Rolled pork loin with sage and onion stuffing
Rolled pork loin with sage and onion stuffing
Have the whole family roll up for this luxury autumn dinner
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Ready in 2 hours 20 minutes
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Cooking time 2 hours
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Prep time 20 minutes
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Serves 8
Ingredients
- 2 tbsp vegetable oil by Sainsbury's
- 3 red onions, peeled and chopped
- 2 tbsp light brown soft sugar by Sainsbury's
- 20 g fresh sage leaves, washed and chopped
- 2.2 kg large British boneless crackling pork loin joint by Sainsbury's
- 0.5 tbsp table salt
- 60 g British plain flour by Sainsbury's
Method
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1
Preheat the oven to 220ºC, fan 200ºC, gas 7. To make the stuffing, heat 1 tablespoon of the oil in a frying pan over a medium heat and fry the onions for 8 minutes. Sprinkle over the sugar and fry for 4-5 minutes, until the onions are golden and caramelised. Stir in half the sage and season with freshly ground black pepper. Set aside to cool for 10 minutes.
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2
Remove the string from the joint and score the skin with a sharp knife. Place, skin-side down, on a chopping board.
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3
Cut at an angle through the flesh to open out the joint. Spoon the stuffing over the opened-out pork and sprinkle over the remaining sage. Roll up the joint and secure at intervals with kitchen string.
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4
Rub the skin with the salt and the remaining oil. Put in a roasting tin and roast for 30 minutes. Reduce the oven temperature to 180ºC, fan 160ºC, gas 4 and roast for a further 1 hour 10 minutes. Increase the oven temperature to 220ºC, fan 200ºC, gas 7 for the last 10 minutes of cooking time for crisp crackling. Cover loosely with foil and rest for 15 minutes.
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5
Pour the pork juices into a pan and stir in the flour to make a paste. Cook over a medium heat for 2-3 minutes before slowly pouring in 800ml water, whisking until you get a smooth, thick gravy. Simmer gently for 10 minutes.
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6
Serve the pork and gravy with sides and trimmings
