Pork roast stuffed with Sage and Cherry Peppers

Just the other day I had my whole family over for dinner (almost). I thought I’d serve them a new twist on a typical Danish pork roast. As summer is approaching fast, I opted for an Italian inspired roast, stuffed with Sage and hot cherry peppers. I served it with creamy polenta and a homemade stock based reduction sauce.


  • loin of pork
  • Mustard
  • Sage
  • Hot Cherry Peppers (marinated in vinegar)
  • Salt&Pepper
  • String

Start by scoring the skin of the pork (not including the skin) in ½ – 1 cm intervals. Create a cavity for the stuffing by cutting the meat lengthwise as depicted above. Bruch a thin layer of mustard into the cavity, season with salt & pepper. Lay down a layer of sage leaves and a row of the cherry peppers. Close the cavity and tie the roast together with a string.  Season the outside of the roast with salt & pepper. Place the roast, skin side up into the oven and roast until the core temperature is about 75 degrees C. Finish on grill to create the perfect crackling.


One thought on “Pork roast stuffed with Sage and Cherry Peppers

  1. Schade, dass ich nicht dabei war. Das sieht sehr gut aus. Ich werde mich gleich mal an Hühnerschenkeln auf Fenchelbett versuchen. Als Dessert Erdbeerrhaberbercrumble.

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