Spoil your mum this Mothers Day - Roast loin of pork with oriental stuffing

Pork makes a great Sunday roast – but there is so much more you can do with a good loin joint!

This recipe takes a little bit of effort but will reward you with a succulent dish, bursting with oriental flavours but never overpowering the delicate pork.

Serves 4-6

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


  • 1kg (2.2lbs) lean pork boned loin joint (leg or shoulder cuts are ideal)
  • Salt
  • Oil

For the stuffing

  • 4 pork sausages, skins split and sausagemeat removed (approximately 200g)
  • 15ml (1tbsp) honey
  • 10ml (2tsp) Chinese 5 spice
  • 2 spring onions, sliced
  • 1 plum, stoned and chopped
  • 50g (2oz) breadcrumbs

  1. Preheat the oven to gas mark 4-5, 180ºC, 350ºF.
  2. Place all the ingredients for the stuffing into a large bowl and mix well together.
  3. Dry the outside of the meat and score deeply using a sharp knife.
  4. Carefully take the joint and make a deep large cut into the joint at the fattiest point of the meat. Push the stuffing into the cavity created – any stuffing left over can be made into balls and cooked around the joint for about 30 minutes.
  5. Weigh the joint and calculate the cooking time.
  6. Sprinkle with oil and 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.
  7. Serve with mashed sweet potato and crispy fried pak choi.