Roast Loin of Pork with Sloe Gin and Walnut Stuffing

The juices can be made into a gravy. Additional sloe gin can be used to make the gravy.

Roast Loin of Pork with Sloe Gin and Walnut Stuffing

  • Servings: 6-8
  • Difficulty: a little work
  • Print


  • 2 1/4 pounds lean pork loin roast on the bone
  • 2 ounces dried cranberries
  • 4 tablespoons sloe gin
  • 2 ounces walnuts


  • 1 pound pork sausage meat (about 6 sausages)
  • 4 ounces breadcrumbs made from stale bread or fruit loaf
  • Pinch mixed spice
  • Pinch cinnamon


  1. Preheat the oven to 350 degrees F.
  2. Soak the cranberries in the sloe gin for 30 minutes to an hour.
  3. Pat the outside of the roast with paper towels to dry, then using a sharp knife, cut through the fat to deeply score the meat.
  4. In a bowl combine the sausage meat, breadcrumbs, spices, and walnuts. Add the cranberries.
  5. Carefully make a large, deep cut into the fatty point toward the edge (not through the center or “eye”). This will create a pocket for the stuffing. Take the stuffing and push into this hole. Any additional stuffing can be formed into meatballs and cooked alongside the roast during the final 20 minutes.
  6. Weigh the roast with the stuffing to calculate the cooking time.
  7. Brush the top of the roast with oil and sprinkle with a generous amount of salt. Place on a rack over a pan and roast according to your calculation.
  8. Remove from the oven and let stand for at least 10 minutes before carving.

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