Herby roast pork loin with potatoes
Tender, succulent pork loin paired with aromatic sage and rosemary stuffing – the perfect dish to serve at your next dinner party. Recipe and image courtesy of Winter in Tuscany by Amber Guinness (£29.99, Thames & Hudson)
Prep: 20 mins
Cook: 1 hr 15 mins
Total: 1 hr 35 mins
Serves: 4
Ingredients
- 600-800g Organic pork loin (boneless and rindless)
- Sea salt and freshly ground black pepper
- 2 Garlic cloves (lightly crushed with the side of a knife)
- Sage leaves
- 4 tbsp Olive oil
- 1kg Waxy potatoes (peeled and cut into 3cm chunks)
- 4 Garlic cloves (finely crushed or chopped)
- A few rosemary sprigs (leaves picked and finely chopped)
- Large handful of sage leaves (finely chopped)
Method
Step 1
Remove pork from fridge 1 hour before cooking to let it come up to room temperature. Season with salt. Preheat the oven to 270°C/250°C fan/gas mark 9, or as high as it will go.
Step 2
In a bowl, combine the stuffing ingredients and season with salt and black pepper. Use a long thin knife to make a hole through the centre of the pork. Use the end of a wooden spoon to make the hole wider and then fill the cavity with the stuffing. Pat the top of the pork dry with paper towel and rub with a couple of generous pinches of salt.
Step 3
Place the pork in a roasting tin, on top of the garlic cloves and sage leaves. Pour olive oil over the pork. Roast for 20 minutes, then remove from oven. Turn oven down to 180°C. Add the potatoes to the pan, toss in hot oil and season well with salt. Roast for another 45 minutes, or until the fat on top of the pork is dark brown and the potatoes are browned.
Step 4
Remove the pan from the oven. Transfer the pork to a plate and leave to rest under foil. Return the potatoes to the oven for 10 minutes to crisp up. After 10 minutes, slice the meat, drizzle over cooking juices and serve with the potatoes.
