Mouth-watering crackling and juicy meat, all scented with garlic and fennel. Every slice comes with sweetness from roasted pears, golden wild mushrooms, and silky cabbage wedges—all brought together by a punchy truffle vinaigrette. Gather everyone—this is comfort with a twist.
By Matt Tebbutt
From Saturday Kitchen
Original recipe from BBC Saturday Kitchen Live.
The Nutri-Score for this roast pork recipe is a solid C, reflecting hearty protein, plenty of veg, but also some richness from pork fat, butter, and truffle vinaigrette. Treat it as an occasional feast, enjoyed with all the tasty trimmings.
Ingredients
Pork
- 4 garlic cloves, peeled and finely chopped
- 2–3 tbsp fennel seeds
- ½ tsp whole peppercorns
- 3 tbsp olive oil
- 3 tbsp white wine vinegar
- 3kg/6lb 8oz whole free-range loin of pork, skin scored
- 3 onions, peeled and chopped
- 3 celery sticks, chopped
- 3 carrots, peeled and chopped
- 2 garlic heads, halved
- 2 bay leaves
Garnish
- 4 ripe pears, unpeeled and quartered
- 2 tbsp olive oil
- 1 bunch fresh thyme, leaves picked
- 1 savoy cabbage
- 50g/1¾oz unsalted butter
- 1 bay leaf
- 500ml/18fl oz chicken stock
- 1 bunch fresh sage
- 3 red onions, peeled and cut into 8 wedges
- 500g/1lb 2oz mixed wild mushrooms
Vinaigrette
- 1 small jar black truffle, finely chopped
- A few drops truffle oil, to taste
- Meat juices from the pork
- 1 tsp Dijon mustard
- 3 tbsp olive oil
- 1 tbsp sherry vinegar or red wine vinegar
- ½ tsp finely chopped thyme
- 6 confit garlic heads (from the roasted pork)
Customise
- Swap wild mushrooms for chestnut or button mushrooms
- Try apples instead of pears for a sharper note
- Use granary mustard if you prefer texture in the vinaigrette
- Add wholegrain bread as a hearty side
- Make it dairy-free by swapping butter for extra olive oil
Method
Make Garlic and Fennel Rub
Crush the garlic, a good pinch of salt, the peppercorns, and fennel seeds with a pestle and mortar. Stir in olive oil to make a paste.
Prepare and Season Pork
Preheat your oven to 200C/180C Fan/Gas 6. Rub the pork all over with the fennel-garlic mixture. Drizzle with vinegar, then set it on top of the onions, celery, carrots, halved garlic heads, and bay leaves in a big roasting tin.
Roast Pork
Roast for 30 minutes. Reduce oven temperature to 180C/160C Fan/Gas 4 and cook about 1 hour, or until the centre hits 60C. Rest uncovered for 30–40 minutes, keeping the juices.
Roast the Pears
Quarter pears, season and brush with olive oil, then toss with thyme leaves. Roast for about 25 minutes until tender and browning at the edges.
Braise the Cabbage
Cut cabbage into wedges, season well. Sear in a hot pan with some oil and butter for colour. Add thyme, bay leaf, and stock. Transfer to a 180C oven and roast for 30 minutes until very soft.
Prepare Onions and Mushrooms
Melt a little butter in a frying pan. Fry sage leaves until crisp, lift out and set aside. Add the red onion wedges and gently cook for 30 minutes until sweet and soft. Remove onions, then fry mushrooms quickly over high heat until golden. Season as you go.
Truffle Vinaigrette
Skim fat from pork roasting juices. Whisk the juicy bits with chopped truffle, truffle oil, Dijon mustard, olive oil, vinegar, thyme, and a touch of the soft confit garlic. Season with salt and pepper to taste.
Serve
Carve the pork, keep that golden crackling. Lay on a big platter with roasted pears, sweet onions, wild mushrooms, and silky cabbage wedges. Drizzle with truffle vinaigrette and scatter with crisp sage leaves.
Suggested Wine Pairing
Roast loin of pork pairs wonderfully with lightly oaked whites or juicy reds. These wines complement both the pork and pears, balancing richness and sweetness in the dish.
- Majestic: Definition Pinot Noir
This Pinot Noir has bold cherry and earthy notes—a lovely match with juicy roast pork and savoury mushrooms. - Tesco: Tesco Finest Viognier
Lush apricot and floral notes work with the sweet pears and aromatic fennel, plus enough body for the meat. - Sainsbury’s: Taste the Difference Côtes du Rhône Blanc
A rounded white with peach and almond—great acidity and fruit to balance the fat and roasted vegetables.
What can you serve with this
- Pomme purée: Buttery mashed potatoes are velvety and let the pork shine.
- Warm cider gravy: Lively, sweet-sour, and perfect for spooning over the whole plate.
- Roasted carrots with honey: That glossy finish picks up on the pears and pork sweetness.
- Walnut and watercress salad: Peppery and crunchy for a refreshing contrast.
- Simple apple sauce: For traditionalists—its sharpness balances the meat.
FAQs for Roast Loin of Pork with Roasted Pears
- How do you get crispy crackling on pork loin? Dry the skin thoroughly and rub with extra salt before roasting at high heat to start.
- Can you make this recipe ahead? Yes, prepare veg, pears, and truffle vinaigrette in advance. Roast pork just before serving.
- What’s a good substitute for truffle in the vinaigrette? Omit truffle and use a good quality mustard or a little porcini powder for an earthy kick.
- What cut can I use if I can’t find pork loin? Boneless pork shoulder or leg both roast beautifully and stay juicy.
- Can I use tinned pears instead of fresh? Tinned work in a pinch, but fresh pears give better texture and flavour.
- What internal temperature is safe for pork? Aim for 60C for juicy, tender pork that isn’t dry.
- Is this dish gluten-free? Yes, if you check the stock and mustards for hidden gluten.
- How long does leftover pork keep? Store slices in the fridge and eat within 3 days—great for sandwiches.
- Can kids eat this recipe? Yes, just skip the truffle and go easy on salt for little ones.
Nutri-score Health Check
Roast loin of pork with roasted pears earns a Nutri-Score C—balanced but rich. You get lean meat and loads of veg, balanced with some more indulgent touches like butter, pork fat, and truffle vinaigrette.
Positive Factors
- Pork loin: Leaner than many cuts of pork
- Roasted pears: Adds fruit and natural sweetness
- Cabbage and onions: Loads of fibre and nutrients
- Mushrooms: Low calorie, high in umami
Negative Factors
- Pork fat and crackling: High in saturated fat
- Butter: Adds more saturated fat—use sparingly
- Truffle vinaigrette: Rich with oil and pork juices
Nutri-score has been calculated from the recipe’s ingredients using the latest system. Use it as a guide alongside your own preferences.