England / Main dishes

Pork with Manchego and membrillo

Name: Pork with Manchego and membrillo
Prep time: 25 min
Cook time: 70 min
Yield: 4 portions
Cuisine: England
Ingredients: 1 kg pork loin joint, scored; 175 g Manchego, sliced; 150 g membrillo; 2 sprigs sage; 1 head garlic, halved; 1 sprig thyme; 200 ml medium-dry sherry; As needed: olive oil, salt and pepper

A Private Kitchen home adaptation of Gordon Ramsay’s published recipe.

Prep25 min

Cook70 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

From the published recipe collection

Gordon Ramsay

This is Private Kitchen’s concise home adaptation, not the chef’s original text. Read the source for the complete published method and context.

Read the published recipe

Three-star restaurant connection: Restaurant Gordon Ramsay, London · MICHELIN Guide . Restaurant recognition does not certify this recipe. No affiliation or endorsement.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Heat oven to 220°C. Open pork lengthways into a rectangle without cutting through; season.
Fill with cheese, membrillo and half the sage; roll and secure with kitchen string. Place over garlic and remaining herbs in a roasting pan; oil and season.
Roast 20 minutes, lower to 180°C and continue about 50 minutes. For this stuffed adaptation, verify the centre reaches 74°C; rest before slicing.
Boil sherry in the pan, scraping up browned juices. Crush garlic, remove herbs, add resting juices and strain over carved pork.

A little kitchen note

Private Kitchen home adaptation of the linked published recipe; not kitchen-tested or endorsed by the chef. Times are editorial estimates. The higher internal-temperature check is our food-safety adaptation.

Allergen notes

Milk; sulfites in sherry. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 945 kcal
Protein: 61.8 g
Carbs: 32.0 g
Fat: 57.1 g
Fibre: 0.7 g
Total sugar: 23.1 g
Sodium: 433 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Excludes unmeasured: olive oil, salt and pepper. Actual calories, fat and sodium may be higher.

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