QUICK RECIPE FOR PORK LOIN RECIPES

Name: Pork loin with a great herby stuffing
Total time: 1 h 30 min
Yield: 8
Cuisine: https://schema.org/LowLactoseDiet
Ingredients: ½ a higher-welfare pork loin (preferably the rib end), skin on, bone out; a few sprigs of fresh rosemary; 3 heaped tablespoons fennel seeds; 500 g sourdough or rustic bread; 2 red onions; 3 cloves of garlic; a few sprigs of fresh sage; olive oil; 1 handful of pine nuts; 4 tablespoons balsamic vinegar

PORK LOIN & HERBY STUFFING | PORK RECIPES - JAMIE OLIVER

Pork loin & herby stuffing | Pork recipes - Jamie Oliver image

This recipe for pork is great. You can serve it as a conventional roast, or let it cool and either serve it as part of a buffet, or in sandwiches as they do in Italy. On my first trip there we stopped at a caravan by the side of the road where we had lovely big porchetta (pork sandwiches) filled with salad leaves, mustard and some very bready salsa verde.

Total Time 1 hours 30 minutes

Yield 8

Number Of Ingredients 10

Ingredients

½ a higher-welfare pork loin (preferably the rib end), skin on, bone out
a few sprigs of fresh rosemary
3 heaped tablespoons fennel seeds
500 g sourdough or rustic bread
2 red onions
3 cloves of garlic
a few sprigs of fresh sage
olive oil
1 handful of pine nuts
4 tablespoons balsamic vinegar

Steps:

1. Preheat the oven to 200ºC/400ºF/gas 6.
2. Score the pork skin with a sharp knife at 1cm intervals, and roughly 1cm deep.
3. Pick the rosemary leaves into a pestle and mortar, add the fennel seeds and 1 tablespoon of sea salt, then bash to a dry paste. Massage into the score marks on the pork.
4. Slice up the bread, and toast until golden. Meanwhile, peel and finely slice the onions and garlic, and pick and roughly tear the sage leaves.
5. Drizzle 1 tablespoon of olive oil into a pan over a medium heat, add the onions, garlic, sage and pine nuts and cook for 10 minutes, or until sweet and soft.
6. Season with salt and black pepper, add the balsamic vinegar, then transfer the mixture to a bowl.
7. Rip the toasted bread into the bowl, then scrunch everything together really well. Have a taste and adjust the seasoning, if needed. Leave to cool.
8. Insert a knife into the eye meat of the pork loin and make a pocket for the stuffing.
9. Pack in the stuffing, then roll the pork over and tie it with butcher's string to secure.
10. Place the pork in a roasting tray and roast for 1 hour, or until golden, crisp and perfectly cooked.

Nutrition Facts : Calories 242 calories, FatContent 12.1 g fat, SaturatedFatContent 3.8 g saturated fat, ProteinContent 14.8 g protein, CarbohydrateContent 17.4 g carbohydrate, SugarContent 1.6 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

SLOW COOKER PORK LOIN RECIPE | BBC GOOD FOOD

Slow cooker pork loin recipe | BBC Good Food image

Cook your Sunday lunch in the slow cooker this weekend. The pork stays succulent and moist and the vegetables are cooked alongside in the tasty gravy.

Provided by Cassie Best

Categories Dinner, Main course, Supper

Total Time 5 hours 30 minutes

Prep Time 30 minutes

Cook Time 6 hours

Yield Serves 4-6

Number Of Ingredients 12

Ingredients

1½ tsp fennel seeds
3 sprigs fresh thyme
2 garlic cloves
2 tbsp rapeseed or olive oil
300g shallots
about 1.8kg pork loin, skin removed and fat well-scored (cut from the thicker end of the joint)
1 small celeriac, peeled, quartered and cut into chunks
2 eating apples, such as braeburns or coxs, peeled, cored and cut into wedges
150ml white wine
250ml chicken or pork stock
1 tbsp honey
1 tbsp Dijon mustard

Steps:

Lightly crush the fennel seeds with the leaves from the thyme and the garlic in a pestle and mortar. Add 1 tbsp oil and plenty of salt and pepper, then bash to a rough paste. Rub all over the pork, then cover and chill for up to 24 hrs, if you have time (2 hrs if not).
Set your slow cooker to a low heat. Pour a kettleful of boiling water over the shallots, then set aside for 2 mins until cool enough to handle – this will make them easier to peel. Cut off the root and remove the papery skins. Heat the remaining oil in a large casserole or frying pan large enough to fit the pork. Brown the shallots for a few mins then tip into the slow cooker. Add the celeriac and apples, season well and give them a mix.
Brown the pork in the same pan, on all sides, not forgetting the ends. Sit on top of the veg and apples, fat-side up, nestling the joint in a little so you can fit the lid on. Pour the wine into the frying pan and bubble for a minute, scraping the bottom of the pan to pick up any tasty bits. Pour in the stock, honey and mustard, bubble for another min, then pour over the pork. Cover with a lid and cook on low for 5-6 hrs (depending on slow cooker size), turning the pork and stirring the veg halfway through cooking.
Remove the pork, wrap in foil and leave to rest for 10 mins before carving to serve alongside the veg with roast potatoes and greens.

Nutrition Facts : Calories 597 calories, FatContent 41 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 9 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 4 grams fiber, ProteinContent 42 grams protein, SodiumContent 0.7 milligram of sodium

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1. Preheat the oven to 200ºC/400ºF/gas 6.
2. Score the pork skin with a sharp knife at 1cm intervals, and roughly 1cm deep.
3. Pick the rosemary leaves into a pestle and mortar, add the fennel seeds and 1 tablespoon of sea salt, then bash to a dry paste. Massage into the score marks on the pork.
4. Slice up the bread, and toast until golden. Meanwhile, peel and finely slice the onions and garlic, and pick and roughly tear the sage leaves.
5. Drizzle 1 tablespoon of olive oil into a pan over a medium heat, add the onions, garlic, sage and pine nuts and cook for 10 minutes, or until sweet and soft.
6. Season with salt and black pepper, add the balsamic vinegar, then transfer the mixture to a bowl.
7. Rip the toasted bread into the bowl, then scrunch everything together really well. Have a taste and adjust the seasoning, if needed. Leave to cool.
8. Insert a knife into the eye meat of the pork loin and make a pocket for the stuffing.
9. Pack in the stuffing, then roll the pork over and tie it with butcher's string to secure.
10. Place the pork in a roasting tray and roast for 1 hour, or until golden, crisp and perfectly cooked.

See details

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Cook your Sunday lunch in the slow cooker this weekend. The pork stays succulent and moist and the vegetables are cooked alongside in the tasty gravy.
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Total Time 5 hours 30 minutes
Category Dinner, Main course, Supper
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2. Trim the fat off the pork, then rub the spice mix over the pork and marinate for 1 hour.
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