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Chestnut, Sage and Onion Stuffed Pork Loin with Dauphinoise Potatoes

Slow-roasted stuffed pork loin served with creamy layered dauphinoise potatoes and crispy crackling for a comforting festive feast.

DinnerPorkPotatoesMain CourseRoastChestnuts
Estimated Nutrition
Calories
1415.2
kcal / serving
16982.4 kcal total
Carbs
34.4g
per serving
412.8 g total
Fat
87.1g
per serving
1044.8 g total
Protein
123.8g
per serving
1485.6 g total
Cook Time
300
minutes
Serves
12
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
25
g
Butter
For frying onions
50
g
Butter
For rubbing over pork
75
g
Butter
For the potato dish and dotting
600
ml
Double Cream
600
ml
Milk
Full-fat
GrainsCereals
300
g
Breadcrumb
Fresh white
Meat
5.5
kg
Pork Loin
Boneless with belly attached
NutsSeeds
1
bunch
Sage
Finely sliced
400
g
Chestnut
Cooked and roughly chopped
1
1
Sea Salt
To taste
1
1
Black Pepper
Freshly ground
2
clove
Garlic
Cut in half for rubbing dish
1
pinch
Nutmeg
Freshly grated
Vegetables
2
piece
Onion
Roughly chopped
2
kg
Potato
Peeled and thinly sliced

Method

1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
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