A variety of flavours emerge from the stuffing to combine with the delicate flavour of pork.
Recipe and styling by Anna Montali
Photograph by Mark Green
Stuffed pork loin with herbs and fresh cream
A variety of flavours emerge from the stuffing to combine with the delicate flavour of pork.
Ingredients
STUFFING
- 50ml breadcrumbs
- 50ml butter, at room temperature
- juice and zest of 1 lemon
- 40ml fresh sage, finely chopped
- 40ml fresh thyme, leaves only
- 20ml fresh oreganum, finely chopped
- 1 small red onion, finely chopped
- 40ml fresh cream
- salt and freshly ground black pepper, to taste
- 1,5kg rolled pork loin
GLAZE
- 30ml olive oil
- 80ml honey
- 40ml Dijon mustard
- salt and cracked black pepper, to taste
- 1 apple, sliced and roasted
Instructions
Preheat the oven to 220°C.
For the stuffing, put the breadcrumbs in a mixing bowl and add the butter. Cream until well combined. Stir in the remaining ingredients.
Place the stuffing in the middle of the loin, roll up and secure with string.
Mix the glaze ingredients together, rub all over the skin and place the loin on a rack in a baking dish.
Cover with foil and bake for about 40 minutes, then reduce the heat to 180°C and bake uncovered for about 50 minutes.
Remove the skin from the pork, gently place the apple slices on top and roast for 10 minutes.
Slice and serve while warm.
Notes
If you prefer, leave the skin on and grill for 2 minutes to make crackling.
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
