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Photo of Roast pork loin with sage and fennel by WW

Roast pork loin with sage and fennel

Total Time
1 hr 55 min
30 min
1 hr 25 min
You can’t go past the perfect combination of roast pork and sweet apples.


Olive oil

2 tsp

Fennel bulb(s)

1 small, thinly sliced

Dried breadcrumbs

70 g, (1 cup made from day-old wholegrain bread)

Apple, granny smith, unpeeled, fresh

1 medium, cored, coarsely grated

Fresh sage

2 tbs, shredded

Pork loin chop

1200 g, (Buy 1.5kg) fat trimmed, boned and rolled

Fresh sage

60 g, 6 large leaves

Fennel seeds

1 tsp

Ground cumin

1 tsp

Plain flour

2 tbs

Chicken stock cube

1 individual, to make 1 cup (250ml) liquid stock

Apple juice no added sugar

½ cup(s), 125ml

Dijon mustard

2 tsp

Apple, granny smith, unpeeled, fresh

4 small, extra, thickly sliced


  1. Preheat oven to 230°C. Heat half the oil in a small frying pan over medium heat. Cook fennel, stirring, for 5 minutes or until soft. Transfer to a large bowl. Add breadcrumbs, grated apple and shredded sage. Season with salt and pepper and stir to combine.
  2. Untie the string from the pork loin and unroll. Place the pork loin, rind-side up, on a clean surface. Pat dry with kitchen paper. Turn the pork over. Using a small, sharp knife, make a 5cm-deep cut in the thick end of the pork to make a cavity for the stuffing. Place whole sage leaves across the centre of the pork and top with the stuffing. Roll up the pork to enclose the filling. Secure with kitchen string, tying at 2cm intervals. Place in a flameproof baking dish. Sprinkle with fennel seeds, cumin seeds and salt, and rub the seasonings into the rind. Bake for 30 minutes. Reduce heat to 180°C and bake for a further 45 minutes or until the pork is tender. Cover and set aside for 10 minutes to rest.
  3. Meanwhile, drain the excess fat from the baking dish, leaving 2 tablespoons of juices in the pan. Stir in the flour until smooth. Place the dish over medium heat and cook, stirring for 2 minutes or until lightly browned. Remove from heat. Gradually stir in liquid stock, apple juice and mustard. Bring to the boil, stirring. Reduce heat and simmer, stirring, for 2 minutes or until the mixture thickens.
  4. Heat the remaining oil in a large frying pan over high heat. Cook the sliced apple, in 2 batches, for 2 minutes each side or until golden brown and tender.
  5. Carve the pork. Serve with gravy and apple.