Succulent marinated pork loin is filled with a sausage and herb stuffing and accompanied by a colourful ratatouille.


  • 1kg/2lb 3oz boneless loin of pork, skin removed

  • 2 cloves of garlic, crushed

  • 1 tsp sugar

  • salt and freshly ground black pepper

  • 1 tsp chopped basil

  • 200g/7oz sausage meat

  • 2 tbsp pine nuts, toasted

  • 2 tbsp parsley, chopped

  • 2 tbsp basil, chopped

  • 1 tsp garlic, chopped

  • salt and freshly ground black pepper

  • 1 tbsp vegetable oil

  • 2 tbsp butter

  • For the Ratatouille

  • 120ml/4fl oz light olive oil

  • 1 medium onion, finely chopped

  • salt

  • ½ red pepper, finely diced

  • ½ yellow pepper, finely diced

  • 6 plum tomatoes, peeled

  • 2 cloves garlic, finely chopped

  • sprig of fresh thyme, or about ½tsp dried thyme

  • 2 medium courgettes, cut into 1cm/0.5in dice

  • 1 aubergine, cut into 1cm/0.5in dice

  • salt


  • 1.

    To make the stuffed loin of pork, place pork, silverskin side down, vertically in front of you. With a large knife, make an incision along the length of the loin 2cm/3/4in from the edge. Roll back the cut edge, and make another cut slightly sideways, maintaining a thickness of 2cm/3/4in. Continue cutting in this way until the loin opens like a roly-poly sponge.

  • 2.

    To marinate the pork, rub the inside with the crushed garlic, and season with the sugar, salt and freshly ground black pepper.

  • 3.

    Sprinkle the chopped basil over the inside, and place in the refrigerator overnight.

  • 4.

    The next day preheat the oven to 220C/430F/Gas 7. Mix the sausage meat with the pine nuts, herbs and garlic. Take the loin of pork from the fridge, and with a kitchen towel, wipe off the basil that was left on overnight.

  • 5.

    Spread the sausage mixture over the inside of the pork, and roll it up tightly, and tie it at 2.5cm/1in intervals (although it can be wrapped in foil.) Season the outside.

  • 6.

    Heat the vegetable oil and butter in a large oven-proof pan until foaming. Add the pork and place in the hot oven. For the first 10 minutes, turn the pork frequently until well browned. Lower the heat to 180C/360F/Gas 4 and cook for another 45 minutes, turning occasionally.

  • 7.

    Remove from the oven, lightly cover with foil, and allow to cool. When you serve it, cut it into 12 even slices, and serve with salad or with the ratatouille.

  • 8.

    To make the ratatouille, heat two tablespoons of the olive oil and sweat the onion with a pinch of salt, until soft and translucent.

  • 9.

    Add the peppers and cook for another five minutes.

  • 10.

    Cut the tomatoes in half, squeeze out the seeds, and cut into small cubes.

  • 11.

    Add the tomatoes, the garlic, and the thyme to the onion and pepper mixture, cover, and continue cooking.

  • 12.

    In a separate frying pan pan heat two tablespoons of the olive oil over a high heat. Add the courgettes, and cook until lightly browned, then tip into a colander to drain off the excess oil.

  • 13.

    In the same frying pan, add the remaining olive oil, and once hot add the aubergines. Brown them and drain as you did with the courgettes. Sprinkle them both with a little salt, and then add them to the onion, pepper, and tomato mixture. Cover and cook out for a further 10 minutes.

  • 14.

    Serve hot or cold, by itself, or as a accompainment to the stuffed pork loin.

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