Hairy Bikers Roast Loin of Pork with Prune & Apple Stuffing Recipe​

This Hairy Bikers-inspired roast pork loin brings together tender meat, crisp crackling and a sweet, savoury prune and apple stuffing. Sage and onion add a comforting depth of flavour, while the fruit keeps the filling moist. It is an achievable Sunday roast for a confident beginner, especially if you ask your butcher to butterfly the pork. Allow around 2 hours 25 minutes, including preparation and resting.

Ingredients

For the pork

• 1.5kg boneless pork loin, skin on and butterflied for stuffing
• 1 tbsp olive oil
• 1 tsp fine sea salt
• ½ tsp freshly ground black pepper

For the prune and apple stuffing

• 15g unsalted butter
• 1 medium onion, finely chopped
• 1 medium eating apple, peeled, cored and finely diced
• 100g pitted ready-to-eat prunes, roughly chopped
• 75g fresh white breadcrumbs
• 1 tbsp chopped fresh sage
• ½ tsp fine sea salt
• ¼ tsp freshly ground black pepper

Kitchen Utensils

• Roasting tin and rack, if available
• Frying pan and mixing bowl
• Sharp knife and chopping board
• Kitchen string and meat thermometer

How to Make Roast Loin of Pork with Prune and Apple Stuffing

• Prepare the oven: Preheat the oven to 220°C or 200°C fan. Place a shelf in the middle of the oven and set a rack in a roasting tin, if you have one.
• Cook the stuffing ingredients: Melt the butter in a frying pan over medium heat. Add the onion and cook for 5 minutes until softened. Add the apple and cook for another 3 minutes, then remove from the heat.
• Mix and cool the stuffing: Transfer the onion and apple to a bowl. Stir in the prunes, breadcrumbs, sage, stuffing salt and pepper. Leave to cool until no longer warm before spreading over the raw pork.
• Prepare the pork: Pat the pork skin very dry with kitchen paper. If it is not already scored, use a sharp knife to score the skin at roughly 1cm intervals, cutting through the skin and fat but not into the meat. Open the butterflied loin, skin side down, on a clean board.
• Stuff and tie: Spread the cooled stuffing over the exposed meat, leaving a 2cm border. Roll the loin up firmly so the skin is on the outside, then tie with kitchen string at 3cm intervals. Wash your hands and clean any surfaces that have touched raw pork.
• Season the skin: Place the pork on the rack or directly in the roasting tin, skin side up. Rub the skin with the olive oil and 1 tsp salt, working some into the scored lines. Sprinkle the pepper over the exposed meat.
• Roast the pork: Roast for 25 minutes to start the crackling. Reduce the oven to 180°C or 160°C fan and roast for another 65 to 75 minutes. Begin checking early, as the shape of the joint affects the cooking time.
• Check for doneness: Insert a meat thermometer into the thickest part of the pork, avoiding the stuffing. The pork should reach at least 63°C and rest for at least 3 minutes. Check the centre of the stuffing separately: it must reach 74°C. If either is below its target, return the joint to the oven and check again.
• Rest and serve: Transfer the pork to a board and rest for 20 minutes. Cover the meat loosely with foil, leaving the crackling exposed so it stays crisp. Remove the string and carve into slices with a sharp knife.

Tips for the Best Roast Pork

How do I get crisp crackling?

Dry skin is essential. Pat it thoroughly before adding oil and salt, and make sure the scoring reaches through the skin. The initial high oven temperature helps the crackling puff and colour.

How can I keep the pork from drying out?

Use a thermometer rather than relying on cooking time alone. Check both the meat and stuffing, then remove the roast as soon as both reach their specified temperatures. Resting helps the juices settle before carving.

What if the crackling is soft but the pork is cooked?

Remove the crackling in one piece and put it back in a hot oven on a separate tray for a few minutes. Watch it closely while the meat rests, as it can darken quickly.

Can I prepare the stuffing ahead?

Yes. Make the stuffing up to a day ahead, cool it promptly and refrigerate it in a covered container. Stuff and roll the pork just before roasting, and check that the centre of the stuffing reaches 74°C.

Serving Suggestions

• Serve with crisp roast potatoes and steamed seasonal greens.
• Add roasted carrots and parsnips for a traditional Sunday lunch.
• Spoon over pork gravy made with the roasting juices.
• Offer apple sauce or a little mustard alongside the sliced pork.

Storage and Reheating

Room temperature

Do not leave cooked pork or stuffing at room temperature for more than 2 hours, or 1 hour if the room is above 32°C. Slice leftovers into smaller portions so they cool quickly before refrigeration.

Refrigerator

Keep cooled pork and stuffing in a covered container in the refrigerator for up to 3 to 4 days. Reheat covered with a splash of stock or water until the pork and stuffing are steaming hot throughout and reach 74°C. Reheat only the amount you need.

Freezing

Freeze cooled slices and stuffing in airtight portions for up to 3 months for best quality. Defrost overnight in the refrigerator and reheat to 74°C throughout. Crackling will soften in the freezer, but you can crisp it separately in a hot oven.

Nutrition per Serving

• Calories: approximately 500 kcal
• Carbohydrates: 23g
• Protein: 55g
• Fat: 20g
• Saturated fat: 7g
• Sodium: 700mg

Nutrition values are estimates and vary with the cut of pork, the amount of crackling eaten and the ingredients used. Side dishes are not included.

FAQs