Loin of Pork with Nettle and Sage Stuffing

by Webmaster, 4th March 2020

Ross Williams, Head Chef at the Kilpeck Inn, shares his recipe for a stunning and delicious pork dish using an unusual ingredient that’s free and can be readily found in your garden – stinging nettles!  Spring is the perfect time for using nettles when the leaves are fresh and tender.


Loin of Pork, Nettle & Sage Stuffing, Crushed Potatoes, Apple & Mustard Cream Sauce

Serves: 4


  • 2 pork tenderloins
  • 4 slices prosciutto (or 8 slices of thinly cut pancetta or smoked streaky bacon)
  • For the stuffing:
  • 2 shallots, finely diced
  • A handful of nettle leaves
  • A tablespoon of sage, finely chopped
  • 50g white breadcrumbs

For the crushed potatoes:

  • 12-16 new potatoes
  • 2 teaspoons spring onions, sliced
  • 25g butter

For the sauce:

  • 1 shallot, sliced
  • 1 clove garlic, sliced
  • 1 apple, sliced
  • 200ml dry cider or apple juice
  • 200ml double cream
  • 1 tablespoon wholegrain mustard


  1. To make the stuffing, blanch the nettles in boiling water for a minute to soften and remove the sting. Meanwhile, put the diced shallot and sage in a frying pan with a teaspoon of oil and cook on a low heat for 3-4 minutes until soft. Place them in a food processor together with the nettles and breadcrumbs and blitz until combined
  2. Trim any excess fat or sinew from the pork tenderloins and cut each one in half. Use a sharp knife to cut a ‘pocket’ in each piece of pork and fill it with the nettle and sage stuffing. Press the pocket closed and wrap each piece with a slice of prosciutto. Sear the pork in a hot pan and place in a preheated oven (at 220°C) for 15-20 minutes then allow to rest for 5-10 minutes
  3. Cook the new potatoes in boiling salted water until soft. Drain, add the butter and spring onions, season and crush roughly with the back of a fork
  4. To make the sauce, place the shallots and garlic in a saucepan and cook over a low heat until soft. Add the apple and cider (or apple juice), turn up the heat and reduce by half. Pass through a sieve and return the liquid to the pan. Add the cream and mustard, bring back to the boil and simmer for 2-3 minutes


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