Pork loin with stilton and port and honey glaze

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By: Donna Hay From: Donna Hay: Fast, Fresh, Simple

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This recipe is classed as easy

Rating 3.19 / 5 (108 votes)

Prep time:
20 min
Cook time:
1 hr 15 min

Wow your dinner guests with this dish by Donna Hay. With its medieval-style ingredients, it’s fit for a king


1. Preheat oven to 220C/200C fan/gas 7.

2. Score the skin of the pork at 1cm intervals using a sharp knife. Rub the skin with salt and place in a baking dish on top of the oregano. Roast for 20 minutes, then reduce the heat to 180C/160C fan/gas 4. Add the sweet potato to the pan and cook for a further 30 minutes or until pork is cooked to your liking.

3. While the pork is roasting, make the port and honey glaze. Place the port, stock and honey in a saucepan over medium heat. Allow mixture to simmer for 12–15 minutes or until glaze is reduced and syrupy.

4. To serve, slice the pork and place on serving plates with the sweet potato. Top the pork with the stilton and spoon over the port and honey glaze.

donna hay - fast fresh simple

For more Donna Hay recipes and to view her range of cookery books, visit Donna Hay's website

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Latest Comment


My husband saw this on the telly and decided to serve it to guests without trying it out! It turned out excellent, we basted the pork in the wine/stock/port as it cooked which helped it stay juicy and succulent. Once put together with the sauce and the stilton, it was one of the best pork dishes I've ever made with my husband. We are going to make it again for another set of guests as it was such a success. The only thing I goofed up was the sauce - it never reduced properly as I had made extra and had not gotten the quantities right, however, it tasted great and was more of a gravy than a reduction. We had gotten a larger piece of pork as we had quite a lot of guests and had plenty the next day. Top tip: wash the pork in cold water and let sit for ten minutes before you put it in the oven. Also, my husband slashed the fat and rubbed it with sea salt - the result was excellent crackling. A really easy but elegant and very different dish. We served it with both sweet and regular potato plus a huge salad. Tons of compliments from our guests.

Mr Nicol to You Mr Nicol to You  Posted 11 Oct 2011 7:11 PM