Stuffed Pork Loins

Stuffed Pork Loins

Stuffed Pork Loins

Loins of pork with herby stuffing are one of our very favourite Easter recipes. The combination of sweet and savoury adds a wonderfully fresh spring vibe to a heavier main, brought to life with sunny pineapple rings. Balance out the sweetness by cooking the pork with a herby stuffing rich with classic French herbs, savoury Season-All and a generous helping of ground black pepper.

Savoury Easter recipes often go great with a side of roasted potatoes and carrots, but we also love this one teamed with rice and sautéed greens, all topped off with a sprinkle of toasted nuts.
  • 2 loins of pork, each with approx. 6 chops

  • 225 gram (8 ounce) fresh breadcrumbs

  • 50 gram (2 ounce) shredded suet

  • 1 tablespoons Herbes de Provence

  • 1 teaspoon Season-All

  • 2 teaspoon Ground Black Pepper

  • 425 gram (15 ounce) tin pineapple rings

  • 1 medium egg, beaten

  • Oil for roasting

  • 4 glacé cherries

  • 4 cocktail sticks

  • 12 cutlet frills


  • 1 Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
  • 2 Place breadcrumbs, suet, Herbes de Provence, Season-All Seasoning and Ground Black Pepper in a mixing bowl. Drain the pineapple rings and reserve the juice. Finely chop one of the rings and add to the stuffing mix along with 2 tbs pineapple juice. Mix the egg into the stuffing until all ingredients are thoroughly combined. Use the stuffing to stuff the joints as shown in the photograph and tie with string as necessary.
  • 3 Shape any remaining stuffing into small balls and cook around the joint for 20 minutes before end of cooking time. Cover the exposed bones with foil. Weigh the joint before placing in a roasting tin. Rub skin with oil and salt. Place a little oil around the joint in the tin, cover with foil and cook for approx.30 minutes per 450g (1 lb) plus 30 minutes extra, or until the meat is tender and juices run clear when the joint is pierced. To make skin crispy remove foil half an hour before end of cooking time (leave bones covered).
  • 4 Place joint on a carving dish with stuffing balls, if any, and garnish as shown in the photograph using cocktail sticks to secure the fruit, where necessary.