Stuffed Pork Loin Recipe with Gruyère and Sage

Gruyère-and-sage-stuffed pork

  • serves 2
  • Easy

Check out this easy, low calorie pork recipe stuffed with creamy gruyère and sage - a simple midweek meal for two


*This recipe is gluten-free according to industry standards


  • Dijon mustard 1 tsp
  • red wine vinegar 1 tbsp
  • olive oil 2 tbsp
  • frozen peas 100g, defrosted
  • red onion ½ small, thinly sliced
  • trimmed pork loin medallions 2 thick (about 250g)
  • gruyère 60g, grated
  • sage chopped to make 1 tbsp
  • parma ham 4 slices
  • rocket 2 handfuls


  • Step 1

    Whisk the dijon, vinegar and 1 tbsp olive oil, and season. Toss with the peas and onion, and leave while you prepare the pork.

  • Step 2

    Lay the pork flat on a board and use a small sharp knife to cut into the side of each piece, creating a large pocket.

  • Step 3

    Mix the cheese and sage with some seasoning, then stuff into the pockets and press down to distribute it evenly. Wrap each neatly in parma ham, making sure to cover the slits so the cheese can’t escape.

  • Step 4

    Heat the oven to 200C/fan 180C/gas 6.

  • Step 5

    Heat a non-stick frying pan to a medium-high heat and add another tbsp of olive oil. Cook the pork for 3 minutes on each side until the ham is crisp and golden. Transfer to the oven and cook for 5 minutes. Toss the rocket into the peas and serve with the pork.

Try more of our pork recipes here...

Steamed Pork Buns (Hirata buns)

Nutritional Information

  • Kcals 488
  • Fat 30.3g
  • Saturates 10.7g
  • Carbs 8g
  • Sugars 4.8g
  • Fibre 3.8g
  • Protein 44g
  • Salt 1.8g