Roast loin of pork with sloe gin and walnut stuffing

Turkey might be the traditional Christmas meat, but pork makes a refreshing change if you’re entertaining over the festive season. This roast loin of pork combines cranberries, sloe gin and walnuts in a dish that perfectly captures the essence of Christmas.


Serves 4-6

Cooking time – 30 minutes per 450g / ½kg (1lb) plus 30 mins (medium)*


  • 1kg (2.2lbs) lean pork loin joint on the bone
  • 50g (2oz) dried cranberries
  • 60ml (4tbsp) sloe gin
  • 50g (2oz) walnuts
  • 450g (1lb) pork sausage meat (about 6 sausages)
  • 100g (4oz) breadcrumbs made from stale bread or fruit loaf
  • Pinch mixed spice
  • Pinch cinnamon
  • Preheat the oven to Gas 4, 180ᵒC, 350ᵒF.


  1. Place cranberries in a small bowl with the sloe gin and allow to soak for 30-60 minutes.
  2. Meanwhile, dry the outside of the meat and score deeply using a sharp knife.
  3. Place the sausage meat, breadcrumbs, spices and walnuts into a bowl and mix well.
  4. Carefully take the joint and make a deep large cut into the fatty point of the meat (not through the eye of the meat but towards the edge where the meat is most fatty).
  5. Add the cranberries to the stuffing and mix thoroughly.
  6. Take the stuffing and push into this hole. Any remaining stuffing can be shaped into large balls and cooked alongside the joint for about 20 minutes.
  7. Weigh the stuffed joint and calculate the cooking time.*
  8. Brush with oil and sprinkle on salt and rub into the fat. Place on a rack in a roasting tin and open roast in a preheated oven for the calculated time.
  9. Remove the joint from the oven and allow to stand for at least 10 minutes before carving.
  10. Save the cooking juices to make the gravy and add a good measure of Sloe gin to the gravy while making.

Serve with the stuffing balls, roasted parsnips and all your favourite traditional trimmings. Happy Christmas!