Stuffed pork loin with herbs and fresh cream

Stuffed pork loin with herbs and fresh cream

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

By Anna Montali Serves: 4 - 6

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

1

Preheat the oven to 220°C.

2

For the stuffing, put the breadcrumbs in a mixing bowl and add the butter. Cream until well combined. Stir in the remaining ingredients.

3

Place the stuffing in the middle of the loin, roll up and secure with string.

4

Mix the glaze ingredients together, rub all over the skin and place the loin on a rack in a baking dish.

5

Cover with foil and bake for about 40 minutes, then reduce the heat to 180°C and bake uncovered for about 50 minutes.

6

Remove the skin from the pork, gently place the apple slices on top and roast for 10 minutes.

7

Slice and serve while warm.

Notes

If you prefer, leave the skin on and grill for 2 minutes to make crackling.

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