1kg pork loin, bone out and skinned, but with a good layer of fat

½ tbsp rapeseed oil

100g lactose free butter

½ bunch rosemary, tied together

2 tbsp picked lemon thyme leaves

½ tsp ground white pepper

zest and juice 2 lemons

For the stuffing crust

2 large or 4 small thick slices gluten free bread

2 tbsp rapeseed oil

½ tsp cayenne pepper

1 tbsp garlic infused oil

1 tbsp dried sage

1 tbsp chopped chives

6 tbsp finely chopped parsley

Serves - 6-8


First, make the stuffing crust, as this will keep. Heat oven to 140C/120C fan/gas 1. Place the slices of gluten free bread on a baking sheet, drizzle with the rapeseed oil and dust with the cayenne pepper.

Bake in the oven until the gluten free bread is completely dry and browned just a little – this will take about 20 mins.

Leave the toasted slices to cool, then put them in a food processor and blitz to rough but not too big breadcrumbs.

Empty the gluten free crumbs into a mixing bowl and add the dried sage and chives, the parsley and a good pinch of sea salt.

Mix together, then set aside in an airtight container. Can be made up to 2 days ahead without the parsley .

Turn down the oven to 120C/100C fan/ gas ½. Score the layer of fat on the pork with a sharp knife, working diagonally along the length, then score again in the opposite direction.

Tie the loin with butcher’s string to help keep its shape and cook evenly. Heat the rapeseed oil in an ovenproof frying pan and add the pork, fat-side down.

Sear and brown the top layer of fat, then turn the pork over and throw in the lactose free butter, garlic infused oil, rosemary, thyme, pepper and 2 tsp table salt.

Once the lactose free butter has melted, add the lemon zest and juice to create a fragrant cooking liquor. Roll the pork around in the buttery juices and baste so that it is well coated.

Place the pan with the pork in the oven and set your timer for 1 hr 15 mins. Baste the meat with the buttery juices every 15 mins.

At the end of the cooking time, test the thickest part of the pork with a digital thermometer – it should read 70C when ready.

If the meat hasn’t reached the temperature, return it to the oven for 5 mins, then check again.

Once the pork is cooked, remove from the oven and leave to rest for 10 mins. If you don’t have a digital thermometer, cook the pork for 1 hr 20 mins.

Untie the rested pork loin and give it a final baste with the cooking liquor.

Tip the crust into a roasting tin, then roll the pork loin in it, making sure it gets a good covering. Thickly slice the pork and serve with the buttery juices.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Basted pork loin with stuffing crust