Crispy pork loin with cranberry and chorizo stuffing

Babiche Martens

A cranberry, chorizo and walnut stuffing brings a Christmas feel to this pork loin which is so easy to cook. As it has no bones, a loin takes the guesswork out of carving. Just remove the crackling then cut the meat into thin slices.

For the stuffing

20 g	Butter
1 Tbsp	Olive oil
1	Red onion, chopped
3	Garlic cloves, crushed
1	Chorizo sausage, chopped
1 tsp	Fennel seeds
½ cup	Breadcrumbs
½ cup	Chopped parsley
1	Egg
1	Lemon, zest only
1 tsp	Salt and freshly ground black pepper
½ cup	Cranberries
½ cup	Chopped walnuts

For the pork loin

1 ½ kgs	Pork loin
1 dash	Oil
1 pinch	Salt
2 cups	White wine
1 serving	Cranberry sauce

Directions

1. To make the stuffing, heat the butter and oil in a large frying pan. Add the onion and garlic cooking for 3 or 4 minutes to soften. Add the chorizo and cook for a further 4 minutes to lightly brown. Place into a large bowl.
2. Add the fennel, breadcrumbs, parsley, egg, lemon, salt, pepper, cranberries and walnuts. Mix together to form the stuffing.
3. If your loin has been tied with string, untie it and lie it flat. Tuck as much stuffing as possible into the cavity, you may need to cut a slit along to fit a bit more. Retie the loin tightly with string. Place the remaining stuffing into an ovenproof bowl. Refrigerate until ready to cook.
4. Preheat the oven to 220C.
5. Rub the top of the pork generously with oil and salt. Place onto a lined baking dish and into the hot oven for 40 minutes or until the crackling is starting to look crispy. Turn the oven down to 180C, pour the wine around the outside and continuing to cook for 1 hour or until the juices run clear.
6. Add the bowl with the remaining stuffing to the oven for the last 20 minutes.
7. Let the pork loin sit for 15 minutes before slicing. And then serve with cranberry sauce and the juices from the pan.

More festive recipes from Angela

• Melon, prosciutto and mozzarella salad
• Salmon and asparagus en croute