Roast Pork Leg with Mushroom and Pancetta Stuffing

roast pork leg with mushroom and pancetta stuffing

Roast Pork Leg with Mushroom and Pancetta Stuffing

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Made with a delicious stuffing of mushrooms, pancetta, and breadcrumbs, this roast pork leg is perfect for the holidays.
Servings: 6
Calories: 843


  • 1 tbsp olive oil
  • 1 onion peeled and chopped
  • 5 oz mushrooms wiped and finely chopped
  • 2 1/2 oz Pancetta
  • finely grated zest of 1 orange plus juice of half the orange
  • 1 1/2 oz fresh wholemeal breadcrumbs
  • freshly ground black pepper
  • 3 1/2 lb boneless pork leg
  • 2 tbsp sunflower oil
  • 1 tbsp salt flakes


  • Preheat the oven to 200°C/ 400°F/Gas 6. Heat the olive oil in a pan and fry the onion until soft. Add the mushrooms and Pancetta and cook for a further 5 minutes. Remove from the heat, stir in the orange zest and juice, and the breadcrumbs. Season with black pepper and allow to cool.
  • Unroll the pork onto a large flat surface and spread the stuffing evenly onto the middle of the leg. Re-roll, enclosing the filling, and secure with string. Weigh the rolled joint so you can calculate the cooking time (see step 4).
  • Lift into a roasting tin and make small shallow slashes into the fat of the pork. Then use your hands to rub the oil into the skin, followed by the salt
  • Roast for 20 minutes per 450 g, plus an extra 20 minutes (it should take about 1 hour 30 minutes). Remove from the oven, cover loosely with foil and allow to rest for 20 minutes before carving. Reserve any juices for the gravy.
Calories: 843 kcal
Carbohydrates: 9 g
Protein: 48 g
Fat: 68g
Saturated Fat: 23 g
Trans Fat: 1 g
Cholesterol: 198 mg
Sodium: 266 mg
Potassium: 889 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 32 IU
Vitamin C: 8 mg
Calcium: 46 mg
Iron: 3 mg
Ingredients Pork, Pork Leg
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