Roast Loin of Pork with Sage & Onion Stuffing & Gravy Recipe

Preheat the oven to 180°C.

In a bowl, mix together the chopped onion, minced garlic, fresh sage, breadcrumbs, beaten egg, salt, and pepper to make the stuffing.

Lay the pork loin on a clean surface and make a deep cut along the center to create a pocket for the stuffing.

Stuff the pork loin with the sage and onion mixture, then tie it at regular intervals with kitchen twine to secure the stuffing.

Place the stuffed pork loin in a roasting pan and roast in the preheated oven for about 2 hours, or until the internal temperature reaches 70°C.

Remove the pork loin from the pan and let it rest for 10 minutes before slicing.

While the pork is resting, prepare the gravy. Place the roasting pan on the stovetop over medium heat.

Sprinkle the flour into the pan and stir well to combine with the pan drippings.

Gradually add the chicken stock, stirring constantly, until the gravy thickens and is smooth.

Season the gravy with salt and pepper to taste.

Serve the sliced pork loin with the sage and onion stuffing, and drizzle with the homemade gravy.