PORK LOIN WITH GRAVY RECIPES

Name: Roast loin of pork with sage & onion stuffing & gravy
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Yield: 12
Cuisine: English
Ingredients: 1 tbsp olive oil; 1 onion, finely chopped; few sage leaves, shredded; 25g fresh breadcrumbs; 4 good quality sausages, skinned; 1.6kg boned loin of pork; 2 tbsp plain flour; 400ml chicken or beef stock; 100ml cider

ROAST LOIN OF PORK WITH SAGE & ONION STUFFING & GRAVY ...

Roast loin of pork with sage & onion stuffing & gravy ... image

Sage and sausage meat are stuffed inside a pork loin to create a moist, flavoursome Sunday lunch main for a crowd

Provided by Lucy Netherton

Categories Lunch, Main course

Total Time 2 hours 5 minutes

Prep Time 20 minutes

Cook Time 1 hours 45 minutes

Yield 12

Number Of Ingredients 9

Ingredients

1 tbsp olive oil
1 onion, finely chopped
few sage leaves, shredded
25g fresh breadcrumbs
4 good quality sausages, skinned
1.6kg boned loin of pork
2 tbsp plain flour
400ml chicken or beef stock
100ml cider

Steps:

Heat the oil in a saucepan and cook the onion for 5 mins until soft. Remove from the heat. Once cool, transfer to a bowl and mix in sage, breadcrumbs, sausage meat and some seasoning.
Untie the pork and score the skin well with a sharp knife. Cut down the length of the meat, then open out like a book so you can stuff the sausage meat inside. Close back up to resemble original shape and tie at intervals with string to hold it together. Weigh so you know how long it will need to cook for. This can be done ahead; chill until needed.
Heat oven to 240C/220C fan/gas 9. Rub the joint all over with salt and pepper and place in a roasting tray. Cook for 25 mins, then turn to 180C/160C fan/gas 4 and cook for 20 mins per 450g/1lb. Remove, and check it’s cooked through: any juices that run out should be clear. Transfer to a dish, then cover with foil to rest while you make the gravy.
Spoon most of the fat out the tray, leaving the meat juices. Place tray on the hob or transfer juices to a frying pan. Stir in the flour for 1 min followed by the stock and cider, and bubble for a few mins. Strain into a jug. Serve the pork sliced, with the crackling, potatoes, gravy and veg.

Nutrition Facts : Calories 572 calories, FatContent 36 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 10 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 1 grams fiber, ProteinContent 52 grams protein, SodiumContent 0.99 milligram of sodium

PORK LOIN RECIPES | BBC GOOD FOOD

Pork loin recipes | BBC Good Food image

Try soft tenderloin, or a rolled joint with crackling.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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Total Time 2 hours 30 minutes
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Calories 676 calories per serving

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