This Porchetta with Sage and Fennel Stuffing and Roasted Apples recipe is simply divine! Think juicy tenderness with sweet apple flavours.


For the pork:

  • 2kg pork loin
  • 30ml extra virgin olive oil
  • Salt and pepper, to season

For the stuffing:

  • 350g Italian sausages, casing removed
  • 1 bunch spinach, stalks removed and blanched
  • 500g panko breadcrumbs
  • ½ bunch fresh sage leaves, finely chopped
  • 1 bunch flat leaf parsley, finely chopped
  • 2 tsp fennel seeds, toasted
  • ½ tsp ground cinnamon
  • 120ml extra virgin olive oil

For the apples

  • 6 small apples
  • 2 tbsp apple juice
  • 2 tbsp brown sugar
  • Salt and pepper, to season


For the stuffing

  1. In a large mixing bowl place the sausage meat, spinach, breadcrumbs, herbs, spices and olive oil.
  2. Mix well, cover and set aside.

For the pork

  1. Lay pork loin flat, skin side down. Cut the meat horizontally down the middle to butterfly, stopping just short of the edge in order to keep it as one large, long piece of meat.
  2. Open out the meat and season well with salt and pepper.
  3. Place the prepared stuffing on the pork loin and roll the loin into a log shaped roll with the skin facing out.
  4. Tie cooking twine around the roll firmly. Repeat 6 to 8 times along the roll.
  5. Season the pork again with pepper and ample salt and leave uncovered in the fridge overnight.
  6. Preheat the oven to 250°C.
  7. Place the pork on a wire rack in a roasting pan and drizzle with olive oil. Season again with salt and roast for 30 minutes.
  8. Reduce heat to 180°C and cook for a further 1½ hours.
  9. Remove the pork from the roasting tray and allow it to rest for 10 minutes.

For the pork

  1. Score apples and place in a bowl with apple juice, brown sugar, salt and pepper to taste. Stir to combine.
  2. Add the apples to a medium roasting dish and baste with oil. Cook the apples for 20 minutes.
  3. Carve the meat and serve with apples.
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Recipe Name
Porchetta with Sage & Fennel Stuffing & Roasted Apples
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