Roast loin of pork with turkey and cranberry stuffing

There's nothing better than a juicy, succulent roast, teamed with crackling and stuffing for a family Christmas celebration. This recipe uses pork, turkey and a cranberry stuffing for a traditional style roast that bursts with flavour.

Recipe and image from


1 x 1.5 kg loin of pork, rind on
Salt and pepper to season
400g turkey breast, diced
150g cranberries
100g fresh bread crumbs
100g fresh bread crumbs
100g butter, melted
4 thyme leaves, chopped
¼ cup parsley, finely chopped
Flaked salt
Skewers and kitchen string

Serve with:
Roast vegetables


  1. Season pork with salt and pepper and lay pork loin on a board rind side down.
  2. In a large mixing bowl combine the turkey mince, cranberries, bread crumbs, melted butter and herbs and mix well.
  3. Place the seasoning into the centre of the pork loin and press firmly into a sausage shape.
  4. Roll loin and skewer edges together. Lace the skewers tightly together with cooking string and place the loin skewer side down into the baking dish.
  5. Rub the pork loin with oil and sprinkle with flaked salt.
  6. Roast pork in the pre-heated oven at 220°C for 25 minutes then reduce temperature to 180°C for 25 minutes per 500g. Remove and rest for 15 minutes.
  7. Serve hot with vegetables and gravy.



Notes: turkey may be replaced with prosciutto and nuts or chicken breast.