Pointed cabbage in white wine with fennel seeds
For a quick version of sauerkraut, try cabbage simmered in white wine, with onion and herbs. The acidity of this side dish pairs beautifully with the unctuousness of roast pork
lemon & sage stuffed pork loin
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 6
Skip to ingredients
- 2kg boned pork loinreserving the bones for roasting (optional)
- zest 2 lemon
- small pack sageleaves roughly chopped
- small pack parsleyleaves roughly chopped
- 4 garlic clovesthinly sliced
- 2 tsp olive oil
- 1 tsp malt vinegar
- caramelised appleswith cider (see recipe in 'Goes well with', right) and 100g pack watercress, to serve (optional)
Nutrition: per serving
- kcal542
- fat35g
- saturates12g
- carbs1g
- sugars0g
- fibre1g
- protein55g
- salt0.3g
Method
step 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.
step 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.