Our delicious Christmas pork loin pairs beautifully with a creamy apple or cranberry sauce, adding a tart flavour to the already succulent pork. We suggest cooking and serving your Brussels sprouts with chestnut and delicious streaky bacon for a moreish side dishstreaky bacon.
For a pork joint, cook at 220ºC for 30 minutes. After this turn your oven down to 180ºC and cook for a further 35 minutes per 500 grams. This will lock in all those succulent juices giving it a delicious flavour.
Sage is traditionally used in sausage stuffing, as it pairs perfectly with pork meat, enhancing its flavour. For a simple recipe mix your sausage meat with a handful of sage, onions, and breadcrumbs. You can either stuff this into your chosen meat joint and cook, or place it into a bread tin and cook for 30-40 mins, to create a crunchy layer with a soft, scrumptious middle.