Roast Loin of Pork

The sage and onion stuffing can be assembled up to 1 day ahead and refrigerated in the baking dish, covered tightly. Bring to room temperature before baking alongside the roast. The pork can be scored and seasoned up to 24 hours in advance; leave uncovered in the refrigerator to dry the skin further for extra-crispy crackling.

Store leftover pork wrapped tightly in aluminum foil or in an airtight container in the refrigerator for up to 4 days. The crackling will soften during storage; to re-crisp, place skin-side up on a baking sheet in a 400°F oven for 5-8 minutes. Leftover stuffing can be stored separately for up to 3 days. Reheat pork slices gently in a 300°F oven to prevent drying.