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Romertopf Pork Loin

Romertopf Pork Loin


  • 1.5 kg piece pork loin (skin removed)
  • ½ bunch fresh thyme chopped
  • 1 lemon zest
  • 30ml olive oil
  • ½ bunch parsley chopped
  • â…“ bunch fresh sage chopped
  • 50g roughly chopped walnuts
  • 1 chilli chopped
  • 1 tspn fennel seed lightly crushed
  • ½ lemon juice
  • Salt and pepper
  • 200g pitted prunes
  • 12 slices pancetta
  • 5 baby carrots
  • 6 baby potatoes, cut in half
  • 6 shallots, peeled
  • 1 apple cut into quarters
  • 1 pear cut into quarters
  • Fresh thyme
  • 3 fresh bay leaves
  • Olive oil
  • Salt and pepper


 In a small bowl combine the chopped parsley, sage, thyme, lemon zest, lemon juice, walnuts, chilli, fennel seeds and salt and pepper. Add olive oil. Cut the pork loin lengthways through the middle, leaving about 1 inch before the end. Stuff with herb mix and line the prunes down the middle, lengthways. Roll the pork into a roll and cover with sliced pancetta. Truss with string. And set aside. In a large bowl, add the baby carrot, potatoes, shallots, apple, pear, bay leaves, fresh thyme and salt and pepper. Toss with a little olive oil. Soak the romertopf pot in water for 10 minutes. Add the prepared vegetables and then top with the pork loin. Cover with the lid and place in a cold oven. Set the oven to 220°C and bake for 1½ to 2 hours.         

Health Benefits

A traditional form of cooking dating back to ancient Roman times has come back into vogue due to its healthy, low-fat cooking method & ease of use. Minimal preparation Highly nutritional meals Low fat cooking method Creates steam within the pot ensuring no loss of natural juices & moisture whilst retaining nutrients & flavour Very difficult to overcook.

 Care Instructions

Soak pot in water for 10-15 minutes before use Add the raw ingredients – No oil needed Place in cold oven and adjust to the required temperature For oven use only Do not place on direct heat Store with lid on upside down in a dry airy place          

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