Roast loin of pork with a turkey and cranberry stuffing

Prep time 15 minutes Cook time 1 hour 50 minutes

Serves 6 people



  • 1 x 1.5kg loin of pork, rind on
  • Salt and pepper to season
  • 400g turkey breast, diced
  • 150g cranberries
  • 100g fresh bread crumbs
  • 100g butter, melted
  • 4 thyme leaves, chopped
  • ¼ cup parsley, finely chopped
  • Oil
  • Flaked salt
  • Skewers and kitchen string

To serve

  • Roast vegetables
  • Gravy


  1. 1.
    Season pork with salt and pepper and lay pork loin on a board rind side down.
  2. 2.
    In a large mixing bowl combine the turkey mince, cranberries, bread crumbs, melted butter and herbs and mix well.
  3. 3.
    Place the seasoning into the centre of the pork loin and press firmly into a sausage shape.
  4. 4.
    Roll loin and skewer edges together. Lace the skewers tightly together with cooking string and place the loin skewer side down into the baking dish.
  5. 5.
    Rub the pork loin with oil and sprinkle with flaked salt.
  6. 6.
    Roast pork in the preheated oven at 220°C for 25 minutes then reduce temperature to 180°C for 25 minutes per 500g. Remove and rest for 15 minutes.
  7. 7.
    Serve hot with vegetables and gravy.

General Information

Turkey may be replaced with prosciutto and nuts or chicken breast.

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