Photo of Roasted pork with sage berry dressing by WW

Roasted pork with sage berry dressing

PersonalPoints™ per serving
Total Time
1 hr 45 min
15 min
1 hr 30 min
This elegant, seasonal dish is the perfect main for dinner guests. They'll marvel at both the gorgeous presentation and fabulous taste.


Calorie controlled cooking spray

5 spray(s)


60 g

Dry Cider

80 ml

Olive Oil

1 tablespoons


2 medium, or large shallots, chopped

Sage, Dried

2 tablespoons, level, (or use fresh)

Breadcrumbs, dried

1¼ tablespoons, coarse

Pork Loin Steak, Lean, raw

1350 g


100 g, fresh leaves


  1. Preheat oven to 190°C, 170°C, gas mark 5. Mist a grill pan with cooking spray and set aside. In a small bowl, combine cranberries and cider. Cover and microwave on high for 1 minute; set aside.
  2. Meanwhile, heat olive oil in medium frying pan over medium-low heat; cook onions and sage until onions are softened, about 5 minutes.
  3. In a large bowl, mix together bread crumbs, cranberry mixture and onion mixture.
  4. Place pork on cutting board. Cut loin in half almost, but not all the way, through. Open like a book so loin lies almost flat. Place spinach leaves over one half of loin. Place stuffing on top of spinach. 'Close' the other half of loin on top of 'filled' half and tie loin with cooking string to secure.
  5. Place pork on grill pan and roast until golden, about 1 hour 20 minutes. Remove from oven and cover with foil; let stand for 10 minutes. Carve into 1-inch thick slices, remove string and serve.


Cooking the pork on a grill pan allows excess fat to drip away. Line the bottom of the pan with foil for easy cleaning.