Mary Berry’s Stuffed Pork Loin is a showstopping centerpiece that brings together the robust, juicy flavor of pork with a rich and savory stuffing-often involving aromatic herbs, dried fruits, and breadcrumbs. Known for her approachable yet elegant takes on British classics, Mary Berry elevates this dish by balancing hearty meatiness with subtle sweet and herbal notes in the stuffing.
The pork loin is butterflied (sliced and opened up like a book), then layered with the stuffing mixture, rolled up tightly, tied with string to keep its shape, and roasted until golden, succulent, and infused with flavor. The result? A stunning roast that slices beautifully, revealing a spiral of tender pork wrapped around a flavorful, moist filling. It’s as much a visual treat as it is a culinary one.
Mary Berry’s Stuffed Pork Loin Recipe
Ingredients Needed
Here’s a breakdown of the key ingredients you’ll need to replicate Mary Berry’s signature style for this dish. The stuffing ingredients can vary slightly based on seasonality and preference, but this list keeps close to Mary’s classic approach.
For The Pork
- 1.5-2 kg boneless pork loin, skin removed and butterflied
- Salt and freshly ground black pepper, for seasoning
- Olive oil, for browning
For The Stuffing
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 1 tablespoon butter
- 100g dried apricots, finely chopped (or use prunes for a deeper flavor)
- 50g walnuts, roughly chopped (or use pecans for a sweeter crunch)
- 100g fresh white breadcrumbs
- 1 tablespoon chopped fresh sage (or 1 teaspoon dried)
- 1 tablespoon chopped fresh parsley
- 1 egg, beaten
- Salt and pepper, to taste
Optional Extras
- 1 apple, grated (adds moisture and a slight tang)
- A splash of white wine or apple cider, for deglazing the pan
Equipment Needed
You don’t need a professional kitchen to make this dish, but having the right tools on hand will make the process smoother and more enjoyable.
- Sharp chef’s knife (essential for butterflying and trimming the pork)
- Cutting board
- Frying pan (for making the stuffing)
- Mixing bowl
- Kitchen twine (to tie up the pork loin securely)
- Roasting tin or baking tray
- Meat thermometer (to check for doneness)
- Aluminum foil (to tent the meat if it browns too quickly)
- Basting brush (optional, for applying oil or glaze)
Instructions To Make Mary Berry’s Stuffed Pork Loin
1. Prepare The Stuffing
Start by heating butter in a frying pan. Add the finely chopped onion and gently sauté over medium heat until soft and translucent-this will take about 5-7 minutes. Stir in the crushed garlic and cook for an additional minute.
Now, add your chopped dried apricots and walnuts. Let them mingle in the pan for a minute or two so the fruits soften slightly and the nuts toast just a bit. Turn off the heat and transfer everything to a mixing bowl.
Add the breadcrumbs, chopped herbs, salt, pepper, and a beaten egg. Mix until it forms a soft but cohesive mixture. If it seems dry, you can add a dash of apple juice or a splash of water.
2. Butterfly The Pork Loin
Place your pork loin on a cutting board. With a sharp knife, make a horizontal cut along the length of the pork, about two-thirds of the way through, then open it up like a book. You can flatten it further by gently pounding with a meat mallet if needed.
Season both sides with salt and pepper.
3. Stuff And Roll
Spread the stuffing evenly across the butterflied pork loin, leaving about 2 cm around the edges. Carefully roll the pork up from one end, keeping the stuffing inside. Once rolled, tie it securely at regular intervals with kitchen twine.
4. Brown And Roast
Heat a bit of olive oil in a frying pan. Brown the rolled pork on all sides to seal in the juices and enhance the flavor with a bit of caramelization.
Transfer the pork to a roasting tin. If you want to deglaze the pan with wine or cider, pour it over the pork for extra moisture and flavor.
Roast in a preheated oven at 200°C (180°C fan) / 400°F / Gas Mark 6 for about 1 hour 15 minutes. Use a meat thermometer to ensure the internal temperature reaches 70°C (160°F).
5. Rest And Serve
Remove from the oven and let the pork rest, tented loosely with foil, for at least 15 minutes. This step is vital-it allows the juices to redistribute, ensuring your pork is moist and flavorful when sliced.
Tips And Tricks
- Butterflying with confidence: Don’t worry if your first attempt isn’t perfect. Just make sure the pork lies flat and the stuffing is evenly distributed. A bit of unevenness won’t matter once it’s rolled and roasted.
- Secure the roll: Use multiple pieces of twine, spaced about 2 inches apart. This helps maintain the shape and prevents stuffing from falling out during cooking.
- Play with the stuffing: You can easily swap in other ingredients like chestnuts, cranberries, mushrooms, or pancetta to suit the season or your taste.
- Check temperature, not just time: A meat thermometer is your best friend for ensuring the pork is safe to eat but not overcooked.
- Resting is key: Letting the pork rest helps avoid a flood of juices on your cutting board and keeps each slice moist.
Mary Berry’s Stuffed Pork Loin is a delightful combination of technique and tradition-perfect for celebratory meals, holidays, or just when you want to treat your loved ones to something special. It’s not just about taste, though the flavor is unforgettable. It’s about the ritual of preparing something with care, layering textures and aromas, and creating a dish that brings people to the table with anticipation.
So next time you want to cook something that’s both heartwarming and impressive, try your hand at this stuffed pork loin. Serve it with roasted vegetables, buttery mashed potatoes, or even a crisp apple and fennel salad-and don’t forget the gravy!
Easy Recipe Variations For Mary Berry’s Stuffed Pork Loin
Mary Berry’s recipes always offer a comforting blend of tradition and elegance, and her stuffed pork loin is no exception-succulent, aromatic, and delightfully hearty. But one of the joys of home cooking is making a dish your own. With just a few thoughtful tweaks, you can put a personalized spin on her classic.
1. Stuffing Swaps
The heart of the dish lies in its stuffing. Mary’s original recipe might include sage, onion, breadcrumbs, and perhaps sausage meat. But here’s where you can get creative:
- Mediterranean Twist: Replace traditional stuffing with a mixture of sun-dried tomatoes, black olives, spinach, and feta cheese. It adds a salty, tangy brightness that pairs beautifully with pork.
- Apple & Walnut Crunch: For a touch of sweetness and texture, go for diced apples, toasted walnuts, fresh thyme, and a hint of Dijon mustard. This gives a lovely seasonal flair, especially in autumn.
- Mushroom & Chestnut: Earthy and rich, a blend of finely chopped mushrooms, roasted chestnuts, and a splash of sherry or white wine creates an elegant, umami-packed alternative.
2. Herb And Spice Riffs
Mary Berry typically uses herbs like rosemary or thyme, but why not branch out?
- Smoky & Spicy: Rub the pork with a blend of smoked paprika, cumin, garlic powder, and a touch of cayenne for a Spanish-inspired profile.
- Asian-Inspired: Marinate the pork in soy sauce, ginger, garlic, and a touch of honey, and swap out the stuffing for sticky rice with spring onions and shiitake mushrooms.
3. Wrapped For Extra Flavor
While the pork loin is usually tied to keep the stuffing secure, consider wrapping the entire loin in bacon or pancetta. This not only helps retain moisture but also infuses the meat with irresistible savory richness and a crisp finish.
4. Glazes & Finishing Touches
For a glossy, flavor-packed finish, brush the roast with a glaze 15 minutes before it’s done:
- Honey-Mustard Glaze: A mix of wholegrain mustard, honey, and a dash of apple cider vinegar.
- Maple-Balsamic Glaze: Adds a sweet and tangy caramelized coating.
- Apricot Preserve & Chili: A blend of fruity and fiery, perfect for balancing the pork’s richness.
Storing Leftovers
Let’s be honest-Mary Berry’s stuffed pork loin is so delicious, there might not be much left! But if you do have leftovers, here’s how to keep them tasting just as fabulous the next day (or even the day after that).
1. Cooling Down Properly
Before storing, allow the pork to cool to room temperature-no more than two hours after cooking to avoid any food safety issues.
2. Refrigeration
- Short-Term: Place leftovers in an airtight container or wrap tightly in foil or clingfilm, then refrigerate. They’ll stay good for 3-4 days.
- Slicing Tip: It’s often easier to slice the pork before refrigerating, especially if you’re planning on using it for sandwiches or salads.
3. Freezing
Yes, you can freeze stuffed pork loin!
- Wrap individual slices (or the whole loin if it’s still intact) in plastic wrap, then in foil, or pop them into a freezer bag.
- Label with the date and freeze for up to 3 months.
- To Reheat: Thaw overnight in the fridge, then warm gently in a 300°F (150°C) oven covered with foil to prevent drying out.
What To Eat With Mary Berry’s Stuffed Pork Loin?
This dish is a showstopper on its own, but pairing it with the right accompaniments can elevate it to true dinner party glory-or just make your Sunday roast feel extra special.
1. Classic Sides
- Roast Potatoes: Golden, crispy, and fluffy inside-roasties are a natural partner to the savory pork.
- Braised Red Cabbage: Slightly sweet and tangy, this brings color and a vibrant contrast to the dish.
- Green Beans with Garlic Butter: Lightly blanched and tossed in butter and crushed garlic, these offer a refreshing balance.
2. Comforting Additions
- Creamy Mashed Potatoes: Especially nice if the pork has a rich gravy or jus.
- Buttered Carrots & Parsnips: Roasted or steamed, they bring an earthy sweetness.
- Yorkshire Puddings: Who says they’re just for beef? These airy delights are perfect for soaking up gravy.
3. Something A Bit Special
- Cauliflower Cheese: A decadent, creamy side with golden, cheesy crust.
- Pear and Rocket Salad: A bright, peppery salad with juicy pear slices and toasted walnuts for a sweet, crisp complement.
4. Sauces & Condiments
- Apple Sauce: A traditionalist’s choice, the sweet-tart flavor cuts through the richness of the pork.
- Cranberry & Port Sauce: Deep, fruity, and festive-ideal for a winter feast.
- Grainy Mustard Cream Sauce: Whisked with cream, white wine, and wholegrain mustard for a sophisticated touch.
Conclusion
Mary Berry’s stuffed pork loin is a masterclass in homely elegance-succulent pork wrapped around a flavorful filling, cooked to golden perfection. But the real magic lies in its versatility. Whether you’re riffing on the stuffing, introducing a spicy rub, or wrapping it in pancetta, this dish invites creativity without sacrificing its rustic roots.
Pair it with seasonal sides, rich gravies, and thoughtful textures, and you’ve got a meal that can anchor everything from a cozy family dinner to a celebratory table. And with smart storage, even the leftovers become something to look forward to.
So go ahead-embrace Mary’s spirit of good food made with care, and don’t be afraid to make it your own. Because when you’re cooking with heart, every variation becomes a new classic in its own right.
FAQs
What Are The Key Ingredients Needed For Mary Berry’s Stuffed Pork Loin Recipe?
The key ingredients for Mary Berry’s stuffed pork loin recipe include a boneless pork loin, a stuffing made with breadcrumbs, onions, garlic, herbs like sage and thyme, and optional additions like cranberries or sausage meat for extra flavor. You’ll also need olive oil, salt, and pepper for seasoning and a splash of white wine or stock for roasting.
How Long Does It Take To Cook Mary Berry’s Stuffed Pork Loin?
Cooking time for Mary Berry’s stuffed pork loin generally takes around 1 hour and 15 minutes to 1 hour and 30 minutes, depending on the size of the roast and oven temperature. It’s important to cook it at a moderate temperature of 180°C (350°F) and check that the internal temperature reaches 70°C (160°F) for a perfectly cooked pork loin.
Can I Prepare Mary Berry’s Stuffed Pork Loin In Advance?
Yes, you can prepare Mary Berry’s stuffed pork loin in advance. You can assemble the stuffed pork loin, secure it with kitchen twine, and store it in the fridge for up to 24 hours before roasting. This can save time on the day of cooking and allow the flavors to meld together. Just be sure to bring it to room temperature before roasting for even cooking.
