Stuffed Pork Loin Roast Recipe

Season with salt and pepper.

Stuffed pork loin roast recipe. Let the stuffing mixture cool completely before putting it in the pork loin. Arrange the potatoes and onion slices on the base of a large roasting tin and season with salt. Roll the pork over the stuffing jelly roll style ending with the seam down and fat side up.

Preheat the oven to 150 c fan 130 c gas 2. Once cool transfer to a bowl and mix in sage breadcrumbs sausage meat and some seasoning. Cover with plastic wrap and lightly pound with a meat mallet to flatten the meat.

Pour over the white wine or cider and the stock or water. Make sure the rind of the pork is dry and season it with salt. Add the roast and brown on all sides.

Place tied loin into a roasting pan and pour about 3 tablespoons water around the roast. Add the chicken stock gradually until everything is moistened. Transfer to a rack set in a roasting pan and roast until a thermometer inserted in the center registers 145 to 150 degrees f about 1 hour to 1 hour and 15 minutes.

Heat the oil in a saucepan and cook the onion for 5 mins until soft. Spoon stuffing onto the pork loin roll the meat over the stuffing and tie pork loin together in three places using kitchen twine. Heat a large saute pan over medium heat and add oil.

Roast in the preheated oven for 1 1 2 to 2 hours or until a meat thermometer registers at least 160 f. Using a sharp knife place roast fat side up with short end toward. Secure roast halves well with skewers or toothpicks or tie it with kitchen twine and place in the prepared roasting pan.