Herb Stuffed Pork

A simple yet versatile midweek meal. Serve hot with salad or vegetables or cold in ciabetta rolls. Prepare the pork the day before you want it, then store covered in the fridge until you are ready to bake it. Remove from the fridge about an hour before cooking and transfer to a roasting dish. Use a mixture of any fresh herbs you are able to find (fragrant rosemary is a particular favourite of mine) and feel free to substitute a robust smoked paprika to sprinkle. Don't let the thought of tying a joint put you off. It's really easy after a little practise.

Category:  Main Course  - 


For 4 people


  • 1.5 kg. boneless pork roasting joint
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 2 tbs chopped fresh herbs
  • 2 tbs olive oil
  • paprika

Herb Stuffed Pork Directions

  1. 1.Over a low heat, warm 2tbs of olive oil in a non-stick frying pan Add the chopped onion and gently cook until translucent and soft (if it becomes too dry add a little extra olive oil). Add the crushed garlic and cook for another 2 minutes. Remove the pan from the heat and leave to cool. add the fresh herbs and stir until well mixed.
  2. 2. Place the pork joint on a cutting board, snip and remove any string. With the top of the pork downwards, gently unroll and open the joint. Place the onion filling in a line down the centre of the meat. Re-roll (tightly) to form its original shape. Its important to roll as tightly as you can to keep the filling in place. Have a long length of string at hand as you are going to tie the joint which will hold it together in cooking.
  3. 3. Stringing the joint: Hold one end of the string in your left hand, on the bottom of the joint. (reverse for left-handers!). With your right hand, wrap a length tightly and completely around the meat; you should now be able to leave go with your left hand without the string falling off! At the top center of your loop, wrap the free end of the string through then bring forward to begin your next loop. Holding the joint in your left hand use your left thumb and hold the string where you want your next loop (about 4 or 5 should be sufficient) then wrap the long end of string around the joint and begin the whole process again.
  4. 4. Preheat the oven to 180 degrees C. 5. Place the joint in a roasting pan, right-side-up. Brush the top with remaining oil and sprinkle with paprika. Roast in the preheated oven for about 45 minutes or until the juices run clear.
  5. 5. Remove from the oven and allow to rest in the roasting tin, covered with foil.
  6. Garlic: lay the clove on a chopping board and gently press down on it with the blade of a chopping knife. This will loosen the papery skin. Remove the skin and stalk end. Sprinkle the peeled garlic clove with a little salt and continuing to use the flat edge of the knife (and not the blade), grind the salt into the garlic which will work into a juicy pulp and be ready for use. String: Use non-plastic kitchen quality, usually found in the kitchen accessory shopping isle