Rolled pork loin with bacon and walnut stuffing

6 servings Prep: 50 mins, Cooking: 2 hrs 10 mins
Rate this recipe
PARTNER CONTENT with South African Pork.

By Food24 December 10 2018
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (22)

Pork Loin
1.6 kg pork loin — deboned
60 ml couscous
15 ml olive oil
100 g bacon — diced
125 g button mushrooms
125 ml fennel bulb — chopped
1 shallot — chopped
2 garlic — cloves
45 ml walnuts — chopped
30 ml fresh chives — finely chopped
30 ml Dijon mustard
15 ml cream cheese
2.5 ml fresh ginger — grated
salt and freshly ground black pepper
For the salad
700 g pumpkin — cut into 1cm slices
30 ml fresh chillies — 573
500 ml brown rice — cooked
125 ml pomegranate rubies
200 g chevin goats milk cheese — crumbled
1 basil leaves — torn
salt and freshly ground black pepper
To serve
375 ml sour cream
Tap for ingredients
Tap for ingredients


For the pork loin, cover the couscous with just enough boiling water so that is covered, cover with plastic wrap and set aside for 5 mins.

Heat the oil in a large pan over medium heat; add the bacon and fry for 2 mins.

Add the mushrooms, fennel, shallot and garlic to a food processor and blend until fine.

Add it to the bacon and fry for 5 min.

Stir in the walnuts, chives, mustard, cream cheese and ginger.

Season to taste.

Preheat the oven to 220°C and place a roasting rack in a baking dish.

Using a very sharp knife, score the skin side of the loin in 1cm intervals.

Turn the loin over and spread the filling along one of the short sides of the meat.

Roll it up to encase the filling and secure the rolled loin with a few pieces of kitchen string.

Brush the meat with olive oil and season with salt.

Place the meat on the prepared roasting rack and roast for 30 mins.

Turn the heat down to 200°C and roast for a further 1 hour.

Allow the meat to rest for 15 mins, remove the string and slice into rounds.


For the salad, preheat the oven to 200°C.

Arrange the pumpkin on a lined tray, drizzle with the olive oil and season with salt and pepper.

Roast for 25-30 mins until tender and allow to cool.

Toss the cooled pumpkin, rice, pomegranate seeds, Chevin cheese and basil together and season lightly.

Serve the sliced pork loin with dollops of sour cream and the salad on the side.


TIP: The pork loin can also be served with dollops of Dijon mustard, cranberry sauce, apple compote or vegetable gravy.

In partnership with South African Pork

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.