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Italian stuffed roast pork

  • Serves 6
  • Prep 20 mins
  • Total time 2 hrs 10 mins, plus resting
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Italian Stuffed Roast Pork

step by step

  • 1Preheat the oven to 220°C, fan 200°C, gas 7. Heat 1 tablespoon of the oil in a frying pan; add the leeks and cook for 8-10 minutes until soft; transfer to a bowl. Squeeze the sausagemeat from the skins and add to the leeks. Add the sage, breadcrumbs, almonds, half the fennel seeds and the lemon zest. Season and mix well.
  • 2Remove any string from the pork and unroll, skin-side down, on a clean board. Using a sharp knife, cut into the meat horizontally about two-thirds of the way along (but not all the way through), keeping your knife parallel to the board, to make a pocket. Open the meat out like a book and spread the stuffing into the opened-out joint, leaving a 2cm border. Roll up tightly; tie with string.
  • 3Weigh to calculate the cooking time (see step 4); transfer to a roasting tin. Rub the skin with 1 teaspoon of the oil. Mix the remaining fennel seeds with the sea salt and spread over the scored skin. Roast in the preheated oven for 20 minutes.
  • 4Meanwhile, in a bowl, toss the fennel with the remaining olive oil and the pancetta; season with black pepper. After 20 minutes, remove the pork from the oven and scatter the fennel mixture into the tin. Reduce the temperature to 160°C, fan 140°C, gas 3; return to the oven for 1 hour 30 minutes (or 25 minutes per 500g) until cooked through. Transfer the pork to a board, cover and leave to rest for at least 20 minutes.
  • 5Meanwhile, cook the kale in boiling water for 3-4 minutes until tender; drain and add to the tin with the fennel. Toss together, add the fennel fronds and lemon juice and season. Serve with the pork.
  • Use up the leftover sausages by combining the meat with cooked onions and some breadcrumbs. Shape into meatballs and cook with a simple tomato sauce – serve with spaghetti for a speedy midweek meal.
  • Recipe by Lucy Jessop. Recipe photograph by Martin Poole

Get ahead

Stuff the pork up to a few hours ahead; chill. Return to room temperature before roasting.

You will need

  • 2 tbsp olive oil
  • 1 medium leek, white part only, finely chopped
  • 2 x Sicilian-inspired pork sausages
  • 10 sage leaves, finely chopped
  • 20g breadcrumbs
  • 20g blanched almonds, chopped
  • 1 tsp fennel seeds, crushed
  • zest and juice of 1 lemon
  • 1.5kg boneless loin of pork, skin scored, at room temperature
  • 2 tsp sea salt
  • 3 fennel bulbs, quartered and sliced, fronds reserved
  • 103g cubetti di pancetta
  • 200g kale
Buy Ingredients

+ Nutritional Information