This Morning's Rolled Pork Loin

Published Monday, 20 January 2014
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Phil Vickery offers a glimpse of life on the pig farm with a pork butchery masterclass, plus the This Morning chef shows the best way to stuff a pork loin and tie it with a butcher's running knot.

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6-8 people
Preparation time
15 minutes
Cooking time
3 hours

Rolled Pork Loin with Prunes, Harissa, Coriander and Pinenuts


  • 2 kg piece of pork loin, boned, skin off
  • 50g toasted pinenuts
  • 25g bunch fresh coriander
  • 2-3 tbsp harissa paste
  • 125g stoned, semi dried prunes
  • Salt
  • Pepper


  1. Pre heat the oven to 160C gas 3.
  2. Lay the pork loin fat side down on a chopping board.
  3. With a sharp knife, cut through the loin horizontally from the short side right through until you get to say 5cm from the other end do not slice right through.
  4. Open up the loin so you now have an almost flat, open piece of meat.
  5. Season both sides well with salt and pepper, and then rub the harissa paste over also right to the edges.
  6. Next lay the coriander across the meat stalks and all, nice and evenly.
  7. Finally sprinkle over the pinenuts and prunes evenly.
  8. Lay the flap back over the filling and roll up from the long side this time, making sure you keep as much filling inside.
  9. Tie well but not too tightly at regular intervals starting from the middle, then both ends and then fill in the gaps. This helps to stop the filling falling out.
  10. Place on a baking tray and season really well.
  11. Pop in the oven and slow roast for 3 hours, very gently.
  12. Once cooked the meat will be soft and beautifully tender and easily pierced with a knife or skewer.
  13. Remove the tray from then oven and tip off the delicious juices. This can be used as a base for a gravy or chilled and the fat used to sauté eggs or further meats.
  14. Rest for 15 minutes, then carefully cut off the strings and slice.
  15. All you really need with this is some steamed broccoli and cauliflower rolled through the cooking juices. And some mashed potatoes.
© UTV News
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