Awarded 5 Stars in Food Hygiene in 2016 from Environmental Health

Roast Loin of Pork with Sloe Gin and Walnut Stuffing

  • Serves: 4-6
  • Cooking Time: 30 minutes per 450g / ½kg (1lb) plus 30 mins (medium)*


  1. Preheat oven to Gas 4, 180ᵒC, 350ᵒF.
  2. Place cranberries in a small bowl with the sloe gin and allow to soak for 30-60 minutes.
  3. Dry the outside of the meat and score deeply using a sharp knife.
  4. Place into a bowl the sausage meat, breadcrumbs, spices and walnuts. Mix well together.
  5. Carefully take joint and make a deep large cut into the fatty point of the meat (not through the eye of the meat but towards the edge where the meat is most fatty).


1kg (2.2lbs) Lean pork loin joint on the bone

50g (2oz) Dried cranberries

60ml (4tbsp) Sloe gin

30ml (2tbsp) Soft dark brown sugar

50g (2oz) Walnuts


450g (1lb) Pork sausage meat (about 6 sausages)

100g (4oz) Breadcrumbs made from stale bread or fruit loaf

Pinch mixed spice

Pinch cinnamon