Roast Loin of Pork Stuffed with Gooseberries, Sage and Chorizo Sausage

Prep Time


Cook Time

2 hours




22 kg piece of boned, rolled loin of pork

200200 g chorizo, diced

300300 g gooseberries

200200 g chorizo, diced

3030 g soft brown sugar

300300 g Country Range Ciabatta

½ ½ tbsp Country Range Dried Sage

1 1 medium sized onion finely chopped

Sea salt and freshly ground black pepper

For the rosti potato:For the rosti potato:

4 4 large potatoes, peeled and grated

200200 g Country Range Sweetcorn

2 2 eggs

2 2 tbsp Country Range Plain Flour

salt and pepper to taste

For the minted pea puréeFor the minted pea purée

11 lb Country Range Choice Garden Peas

2 2 cloves garlic, finely chopped

2 2 tbsp Country Range Mint Sauce

salt and pepper to taste

For the red wine jusFor the red wine jus

1 1 banana shallot, finely chopped

200200 ml Country Range Red Cooking Wine

1 1 tsp Country Range Beef Bouillon

Multiply by
  • 1Pre-heat the oven to 220°C/Gas Mark 7. Score the skin of the pork using a very sharp knife, make long cuts about 2cm apart all over the skin, going through the skin and about 3mm into the fat, but not down to the meat. Unroll the pork and place skin side down on a board. Slice into the ‘eye’ of the meat to create an extra pocket for stuffing. Open up the meat as much as possible and season all over with salt and pepper.
  • 2Toast the ciabatta and roughly blend in a food processor, add the 100g of the gooseberries and 100g of chorizo, add 200ml of boiling water, chopped onion and the sage and mix well. Spread evenly over the pork, press the stuffing down and sprinkle with the sugar. Roll up the joint, enclosing the stuffing and tie firmly in a few places with cotton string.
  • 3Season the skin well with salt and a little pepper and drizzle a little olive oil. Place in the oven for 30 minutes, then lower the setting to 170°C/Gas Mark 3 and pour a pint of water into the tin add more liquid if needed through the cooking process.
  • 4Roast for a further 75-90 minutes until the meat is at 70°C, and the meat juices run clear. Transfer the joint to a warm plate to rest for 20 minutes.
  • 5Meanwhile, put the remaining gooseberries and chorizo into the roasting tin with the pork juices and a glass of red wine, cook in the oven for about 10 minutes until soft. Thicken the juices with a little Country Range Gravy Mix.
  • 6For the Sweetcorn and Rosti Potato, grate 4 large potatoes and rinse in cold water to remove starch. Bring a pan of salted water to the boil and cook potatoes for 3-4 minutes, take off the heat and drain. Press all the water from the potatoes and place in a mixing bowl. Add 200g sweetcorn, 2 eggs, 2 tablespoons of plain flour, salt and pepper. Mix well. In a non -tick pan heat some oil, using a small stainless steel ring or small scone cutter place the mixture inside and gently press. Let the mixture cook for a couple of minutes until golden brown and lift the ring up. Turn the rosti and brown the other side and place on a greased baking tray. Repeat until the mixture is gone usually makes 10 small rostis). Bake in the oven for 10–15 minutes until crisp.
  • 7For the Minted Pea Puree, bring to the boil 1lb of Country Range frozen peas and drain when cooked. Finely chop 2 banana shallots and gentle fry in olive oil. Finely chop 2 cloves of garlic and add to the shallots. Once softened and coloured add the drained peas and mix. Place all ingredients in a blender with 2 tablespoons of Country Range mint sauce and salt and pepper and puree until smooth, check seasoning to taste.
  • 8Red Wine Jus: once the pork loin is cooked and set aside drain all the meat juices through a sieve Finely chop 1 banana shallot and cook through until brown. Add 200 ml of Country Range cooking wine and a teaspoon of Country Range beef stock. Add meat juices and reduce by half. Season to taste.
  • 9To serve, place the potato rosti in the middle of the plate with a thick slice of the pork on top. To the side of the pork place a tablespoon of pea puree and run the spoon through to create a swirl. Drizzle the red wine jus around the plate, garnish pork with fresh sage leaves.