Roast pork loin with sage and fennel butter and cracked rosemary roasties

  • serves 6
  • A little effort

Treat the family to a sumptuous Sunday lunch of roast pork loin and perfect rosemary roast potatoes, topped with white wine gravy and sage and fennel butter.



  • sage a small bunch, shredded
  • fennel seeds 2 tsp
  • shallots 4, finely chopped
  • butter 50g
  • boned pork loin 2kg, ask your butcher to score the skin really well and cut a long cavity for the stuffing
  • onions 2 large, cut into thick discs

cracked rosemary roasties

  • Maris Piper potatoes 2kg, peeled and halved if large
  • groundnut oil or goose fat 4 tbsp
  • rosemary 2 sprigs, needles picked
  • sea salt


  • plain flour 1½ tbsp
  • white wine a glass
  • chicken stock 250 ml


  • Step 1

    Heat the oven to 180c/fan 160c/gas 4. Mix the sage, fennel seeds, shallots and butter and season well. Stuff into the pork cavity then push the edges together and tie lengths of string along the length of the joint.

  • Step 2

    Rub the skin all over with a little oil and sprinkle with sea salt. Put the onions on the bottom of a roasting tray, sit the pork on top, skin side up, and roast for 1½ hours.

  • Step 3

    After 1 hour 15 minutes, drop the potatoes into boiling water and cook for 6 minutes. Drain well and put in a shallow roasting tray in which you have heated up the fat.

    After the pork has cooked for 1½ hours turn up the oven to 220c/fan 200c/gas 7 and put in the potatoes on the shelf below. Cook the pork for 30 more minutes, then take out and rest.

  • Step 4

    Turn over the potatoes, then press down gently on each with the back of a large spoon or a spatula until it cracks slightly. Roast for a further 20-30 minutes until crisp and golden – for the last 15 minutes of this cooking time, toss with rosemary and salt.

  • Step 5

    Meanwhile put the pork roasting tray over the heat (leave in the onions) and sprinkle over the flour. Stir and cook out the flour for about 5 minutes until it darkens a little.

  • Step 6

    Gradually add the wine and stock until you have a smooth gravy. Strain into a pan, simmer for another 10 minutes and season if it needs it.

  • Step 7

    Carve the pork into thick slices and serve with the gravy, potatoes and other veg.

Nutritional Information

  • Kcals 954
  • Fat 45.4g
  • Saturates 17.1g
  • Carbs 65.1g
  • Fibre 4.9g
  • Protein 73.5g
  • Salt 1.26g