Herby Stuffed Roast Pork
This Herby Stuffed Roast Pork is so simple to prepare and tastes really delicious. Using good quality sausages flavoured with lemon and herbs makes a really quick and easy stuffing. Gourmet Garden make an Italian herb blend which is perfect for this recipe, but any chopped fresh herbs are fine. You can use dried herbs, but just use a teaspoon or two as they are much stronger than fresh.
If you have never tied up a joint of meat with string before don't be put off, it's really easy. Pre-cut lengths of parcel string around 40cm long. Lay the lengths of string on a board 3-4cm apart and place the joint on top of the string. Tie each length up tightly working from the edges inwards. Trim the extra lengths of string before roasting.
Herby Stuffed Roast Pork: Serves 8-10:
Time: 20 mins prep + 2 ½ - 3 hours cooking
Cost: £1.88 per serving
Calories: 705 per serving
- 2.5kg pork loin joint
- 4 chunky pork and leek sausages, cut open and sausage meat squeezed out
- 3 tablespoons of Gourmet Garden Italian Herbs (or chopped fresh herbs of choice)
- 1 tablespoon of Gourmet Garden Garlic (or 4 garlic cloves, crushed)
- Finely grated zest and juice of one lemon
- 30g dried breadcrumbs
- 2 tablespoons of olive oil
- Sea salt
- String to tie up the joint
- Pre-heat the oven to 220 C / gas mark 7. Use a little olive oil to lightly grease the bottom of a large, deep ovenproof dish, preferably with a lid.
- To make the stuffing, mix the sausage meat, Italian Herbs, Garlic, lemon zest, lemon juice and breadcrumbs until well combined.
- Remove any string from the pork joint and lay skin side down on a board. Cut a deep channel into the centre of the pork joint about ¾ of the way though towards the skin. Fill the channel with the stuffing, close up the joint and use string to tie up the joint so the stuffing does not fall out. Rub the skin with olive oil and sprinkle with well with salt. Place the pork joint, skin side up, in the dish and roast for 20 – 30 minutes until the skin has browned.
- Turn the oven down to 160 C / gas mark 4 and take out the pork. Place the lid tightly on the dish, or use two layers of tin foil, not touching the pork, to cover it. Return to the oven and roast for a further 2 – 2 ½ hours until the pork is cooked through and the juices run clear. Cover with a layer of foil and a damp warm tea-towel and allow to rest for 20 - 30 minutes before slicing and serving.
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