Ben's stuffed pork porchetta

“The Italian version of hog roast, this pork porchetta is stuffed with garlic and fresh herbs, served with rustic root vegetables – utterly delicious.” – Exec Head Chef, Ben Johnson.

You’ll need (serves 6):

  • 1 large pork loin
  • 4 tbsp olive oil
  • 100g pine nuts
  • 2 large sweet potatoes
  • 6 carrots
  • 2 beetroots
  • 3 tbsp rosemary
  • 3 tbsp cracked fennel seeds
  • 2 tbsp table salt


For the stuffing:

  • 500g dry toasted sourdough
  • 2 red onions
  • 3 garlic cloves
  • 1 handful sage
  • 1 handful pine nuts
  • Splash of extra virgin olive oil
  • 4 tbsp balsamic vinegar



To make the stuffing, cut the sourdough into small cubes then toast in the oven until golden. Dice the onion, garlic and sweat in a pan. Add balsamic vinegar and take away from the heat. Finally, add the extra virgin olive oil and chopped sage – Set to one side.


Start by pre-heating the oven to 200°C. De-skin the pork loin by inserting a knife under the skin and working the fat away from the meat. Then, score the pork loin fat and rub with dry ingredients, salt and pepper.


Next, place the stuffing evenly into the cavity made by the score line and roll the meat back together. Place the skin back on top of the rubbed loin and tie the skin around it. Rub the loin with salt and a little olive oil.


Place into an oven safe dish with an elevation of your vegetables. Check the pork after 25 minutes to see that it has crackled, then turn the oven down to 165°C and cook until it is 75°C in the centre.


Finally, once it is cooked through, allow to rest for 25 minutes. Serve with your roasted vegetables, rosemary, and some rock salt sweet potatoes.

If you have any baking questions or need any help with recipes, please contact Ben @burleymanor on Instagram.