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rolled pork loin

Rolled Pork Loin

Chef Trudy
Roast pork, crispy, crunchy crackling with a mustard stuffing, serve with your favorite salad or vegetables. Enjoy on a cold afternoon or night, your friends will love it
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Main Course
Servings 8 servings



  • 1 medium onion
  • 1 1/2 oz butter
  • 2 tbsp wholegrain mustard
  • 1 cup fresh breadcrumbs
  • 1 cup white wine
  • 2 tbsp finely ground parsley leaves
  • 4.4 lbs rolled pork loin
  • 1 tbsp sea salt
  • 2 tsp rice bran oil
  • 2 tbsp fresh mint leaves (finely chopped)


  • Finely chop the onion
  • Put a large pan on the stove, medium heat and melt the butter
  • Add the onion to the pan and cook for 5 minutes, until soft
  • Add the wine and mustard, and mix thoroughly. Cook until the wine has all evaporated. Remove from the heat and put to one side to cool.
  • Preheat the oven to 480F
  • Take the pork and cut the string to unroll. Dry the rind with a paper towel
  • Score the rind of the pork every 1/2 inch, then turn the pork over on a board, skin side down
  • Crosswise slice the thickest part of the meat taking care not to cut all the way through. Extend to form a single large piece.
  • Take the onion mixture and add salt/pepper along with the breadcrumbs, parsley, and mint. Mix them together
  • Press the stuffing over the pork and then roll it back up, and tie up with kitchen string (every inch or so). Place the pork on wire rack, in a large roasting pan. Brush the rind with oil and rub the sea salt over it
  • Roast the pork at 480F for 20 minutes, then turn the oven down to 350F for a further 1 1/2 hours. To check it is cooked through press a skewer in the center, the juices should run clear
  • Transfer the pork on to a plate and cover loosely with kitchen foil so it keeps warm. Allow it to rest for 10 minutes
  • Slice the pork loin and and serve up with your favorite salad of vegetables
Keyword pork loin

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