Butter-basted pork loin with stuffing crust & cheesy polenta recipe | Good Food

Name: Butter-basted pork loin with stuffing crust & cheesy polenta recipe | Good Food
Total time: 135 min
Ingredients: 1kg pork loin bone out and skinned (see tip, below left), but with a good layer of fat; ½ tbsp rapeseed oil; 100g butter; 1 garlic bulb cloves separated and bashed (save 2 for the stuffing); ½ bunch rosemary tied together; 2 tbsp picked lemon thyme leaves; ½ tsp ground white pepper; zest and juice 2 lemons; 2 large or 4 small thick slices sourdough bread; 2 tbsp rapeseed oil; ½ tsp cayenne pepper; 2 garlic cloves; 1 tbsp dried sage; 1 tbsp dried onion; 6 tbsp finely chopped parsley; 600ml full-fat milk; 100g instant polenta; 50g parmesan grated; zest 1 lemon; 1 tbsp truffle oil (optional); ½ fresh truffle grated (optional); cayenne pepper to taste; 2 tbsp finely snipped chives; steamed Romanesco or broccoli to serve; toasted chopped hazelnuts to serve

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Bring big flavours and contrasting textures to your Sunday lunch table with this juicy roast pork, crusted with crunchy sage and onion stuffing

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Ingredients

1kg pork loin bone out and skinned (see tip, below left), but with a good layer of fat
½ tbsp rapeseed oil
100g butter
1 garlic bulb cloves separated and bashed (save 2 for the stuffing)
½ bunch rosemary tied together
2 tbsp picked lemon thyme leaves
½ tsp ground white pepper
zest and juice 2 lemons
2 large or 4 small thick slices sourdough bread
2 tbsp rapeseed oil
½ tsp cayenne pepper
2 garlic cloves
1 tbsp dried sage
1 tbsp dried onion
6 tbsp finely chopped parsley
600ml full-fat milk
100g instant polenta
50g parmesan grated
zest 1 lemon
1 tbsp truffle oil (optional)
½ fresh truffle grated (optional)
cayenne pepper to taste
2 tbsp finely snipped chives
steamed Romanesco or broccoli to serve
toasted chopped hazelnuts to serve