Stuffed Pork Roll with Wine Sauce (or gravy)

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Stuffed Pork Roll with Wine Sauce

This was probably my most time consuming and complicated meal that I made by myself, but it was worth it. Although on its own its not the tastiest on its own, with the sauce its much better, but I didn’t like the sauce that much and I think it would be better with gravy. 8/10, not too difficult but not for beginners.



You will need:

For the Stuffing and Pork Roll:

  • 100g Fresh bread crumbs
  • 1 Large peeled, cored, grated cooking apple
  • 1 Onion, finely chopped
  • 2 tbsp Sage
  • Salt and pepper to taste
  • Lil’ bit of milk
  • 900g Minced pork
  • 1 Egg
  • 2 tbsp Olive or veggie oil

For the Sauce:

  • A lil’ bit of butter
  • 1 Celery stick, finely chopped
  • 1 Small carrot, finely chopped
  • 1 Bay leaf
  • 1 Small onion, finely chopped
  • 2 tbsp Flour
  • 280ml Red wine
  • 280ml Chicken stock
  • 100g Mushroom finely chopped


1. Mix the bread crumbs, apple, onion, sage and salt & pepper and just enough milk to combine, all together. Put to  one side for a bit.

2. Mix the minced pork with the egg and more seasoning, mix it really well. On a large, flat surface, lay out a large piece of tin foil and grease lightly. Plop the meat onto that and press it into a nice, flat and straight  square/ rectangle, about 1 inch from the sides, leave a bit more at the top (2 or inches). Plop the stuffing onto of the meat and carefully spread it out, again, leaving a bit at the sides. Preheat oven at gas mark 6/ 200*C/ 400*F

3. Now here’s the tricky bit and where you’re most likely to go wrong and the world is likely to end if you don’t do it right, no pressure. At the bottom of the tin foil, carefully fold over the edge of the meat but keep hold of the tinfoil, start slowly pushing forward, the meat should easily come off the foil as you go along, if it doesn’t…. you messed up. So anyway carry on carefully rolling, making sure you keep tight hold of the tin foil.

4. So if you managed it, well done for following my confusing instructions and not accidently destroying the planet… moving on! Put your roll into a roasting tin and cook for 1 1/4 hours, for the last 1/4 open up the foil to allow it to brown, and no it doesn’t look very nice when you open it up, and also no, it doesn’t brown that well.

5. So when you put the roll in, now’s the time to start the sauce. Melt the butter in a medium sauce pan (one that has a matching lid), add the celery, carrot, onion, and bay leaf. Cook gently for 15 minutes.

6. Stir in the flour, red wine, and stock. Bring to a boil, the letter simmer with the lid on for 30 minutes.

7. After that, take out the leaf and pour the whole mixture into a blender a blend well, you can either blend the mushrooms with it or add them after. Pour the mixture back into the sauce pan, add the mushrooms. Bring back to the boil and simmer for another 10 minutes, without the lid this time. Season the sauce if wanted, and add the juices from the pork when its done, mix well.

8. You can use gravy instead if you don’t want the wine sauce. Done!


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