One-pan ROASTS

make our cover recipe

Chorizo-stuffed pork loin with braised beans

When cooked well, roast pork is a thing of beauty; juicy meat with crunchy crackling – you can’t beat it. But, the pork can run the risk of drying out if overcooked. A fatty stuffing helps and with a little simple butchery, you can add flavour as well as succulence to the loin.

SERVES 6 PREP 30 mins COOK 2 hrs 20 mins MORE EFFORT ❄

1 tbsp fennel seeds
1.3kg pork loin (ask your butcher for a piece from the rib end as this will have more fat), bone out, skin on and scored (see box, below right)
2 tbsp olive oil
4 red onions, 1 finely chopped, 3 cut into wedges
2 garlic cloves, crushed
100g crusty bread, torn into small chunks
1 lemon, zested and juiced
small bunch of thyme
250g chorizo-style sausages, about 4 sausages (not the cured kind)
2 red peppers, cut into large chunks
50ml dry sherry
1 chicken stock cube, crumbled
2 tsp smoked paprika
2 x 400g cans butter beans, drained
small bunch of parsley, chopped

Pound the fennel with 1 tbsp sea salt in a pestle and mortar to a fine dust. To butterfly the pork, lay on a chopping board skin-side down. Using a sharp knife, cut between the fatty layer just beneath the skin and the loin, rolling the meat to the side but leaving the meat and fat/skin connected at one end. Where you have a hinge, cut another line into the side of the thickest part of the meat, halfway down. Keep cutting in that direction to the other end of the loin, but not all the way