Stuffed roast pork loin with honey glaze

    2 hours 25 min

    Beautifully roasted pork loin stuffed with sage and onion stuffing and glazed in sticky honey, served with crisp crackling.


    24 people made this

    Serves: 8 

    • 1 loin of pork
    • 1 packet of sage and onion stuffing mix
    • 300ml (1/2 pt) boiling water
    • 1 knob butter (optional)
    • olive oil
    • salt
    • 4 tablespoons honey
    • 2 tablespoons mustard powder
    • 2 tablespoons demerara sugar
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground ginger

    Prep:25min  ›  Cook:2hr  ›  Ready in:2hr25min 

    1. Prepare the pork loin by removing the skin and fat from the top and keep this to one side.
    2. Butterfly slice the pork in one direction and then the other allowing you to unfold onto your chopping board.
    3. Mix your stuffing mix as per the instructions which is usually: empty sachet into mixing bowl and add 1/2 pint of boiling water, mix and leave to stand for 10 minutes. I usually add a knob of butter to this too.
    4. Whilst this is standing score your skin all the way along the fat just through the skin layer so you can separate the skin with your fingers. I usually slice about 1cm apart.
    5. Cover your scored skin in a splash of olive oil and a pinch or two of salt and rub in well, then place the skin on a separate baking tray.
    6. Place your stuffing mix into the centre of the rolled out pork and roll up. Place into a baking tray seam down to stop it unfolding. Rub all over with olive oil.
    7. Place into the oven preheated to 180 C / Gas 4 with the crackling on the top shelf and the pork in a baking tray underneath. Roast for 90 minutes.
    8. Combine the honey, mustard, sugar, cinnamon and ginger to make the glaze and mix well. Remove the pork from the oven and cover in glaze. Return to the oven for an additional 30 minutes and allow to rest for 10 minutes before carving (very important).
    9. Voila! You're done. You now have crunchy crackling and succulent pork to die for. Obviously check your pork is at least 70 degrees C using a food thermometer and the juices are clear.


    This is my first post so please give me some feedback next time more images will be provided. Thanks.

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    Reviews in English (2)


    For me the glaze was far too sweet (even if I do like sweet sauces in chinese cooking) and the crackling far too hard.  -  29 Jan 2017


    Nice unfussy receipe with a good glaze. Would like a larger picture of how to cut the meat open to take the stuffing. Keep posting  -  06 Mar 2016