Lemon & sage stuffed loin of pork

Contains pork – recipe is for non-Muslims only

Create the perfect Sunday roast crackling with Mark Sargeant's secret addition. Serve with crispy roast potatoes and sweet roasted carrots

  • Prep:25 mins
    Cook:1 hrs 20 mins
  • Serves 6
  • More effort

Nutrition per serving

  • kcal 542
  • fat 35g
  • saturates 12g
  • carbs 1g
  • sugars 0g
  • fibre 1g
  • protein 55g
  • salt 0.3g


  • 2kg boned pork loin, reserving the bones for roasting (optional)
  • zest 2 lemon
  • small pack sage, leaves roughly chopped
  • small pack parsley, leaves roughly chopped
  • 4 garlic cloves, thinly sliced
  • 2 tsp olive oil
  • 1 tsp malt vinegar
  • caramelised apples with cider (see recipe in 'Goes well with', right) and 100g pack watercress, to serve (optional)


Make a simple gravy

Scatter 1 tbsp plain flour in the roasting tin and stir over a low heat until the flour becomes a brown and sticky paste. Splash in a glass of white wine and reduce again to a paste. Pour over 400ml chicken stock and simmer until you have a thickened gravy. Strain the gravy through a sieve into a saucepan, ready to reheat when needed.


  1. Heat oven to 240C/220C fan/gas 9. With a sharp knife, score the skin of the pork in a criss-cross pattern (or ask your butcher to do this). Turn it around so that the flesh side is facing upwards, then cut a slit along the side of the loin, without cutting all the way through, to open it out like a book. Cover the flesh with the lemon zest, sage and parsley, then scatter over the garlic. Season generously and drizzle over 1 tsp olive oil. Roll up the loin and secure tightly with string in 3-4cm intervals. Rub the scored skin with the malt vinegar (which helps it to crackle), then with a large pinch of salt and the remaining oil. Place the pork on the bones (if you have them) on a baking tray and roast for 15-20 mins until the skin is golden and starting to crackle.

  2. After 15 mins, reduce the oven to 180C/160C fan/gas 4 and roast for about 1 hr until the pork is tender and very slightly pink in the middle. Rest in a warm place for 10-15 mins before carving. Serve with the apples and some watercress, if you like.

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