Pork Recipes

Red Tractor pork is produced with the utmost care and we want you to make the most of this fantastic and versatile ingredient. Take a look at our inspirational recipe selection to revisit some classic dishes or discover something new and tasty.

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Roast loin of pork with plum, port and blueberry compote

From Love Pork

  • Serves 4
  • Cooking Time 150 mins

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Recipe ingredients

Lean pork loin or leg joint
Allow 100-175g (4-6oz) of raw meat per person for boneless joints and 225-350g (8-12oz) for bone-in joints

Oil
Salt

For the Stuffing:
Pork sausage meat
Black pudding
Fresh breadcrumbs
Fresh plums
Blueberries (fresh or dried)

For the Plum, Port & Blueberry Compote:
Oil
Red onions
Fresh plums
Soft brown sugar
Blueberry juice (or similar dark juice, eg cranberry)
Port
Blueberries (fresh or dried)
Ground allspice

Preparation

Preheat oven to Gas Mark 4-5, 180C, 350F

Time to cook:
Medium - 25-30 minutes per 450g/½kg (1lb) plus 30 minutes

Take a lean pork loin or leg joint and calculate the cooking time- as below. For crackling dry the rind, score and rub with 15ml (1tbsp) oil and 5ml (1tsp) sea salt. Place on a rack in a roasting tin and open roast in a preheated oven for calculated cooking time.

For the Stuffing: Mix together 450g (1lb) pork sausage meat, 50g (2oz) black pudding, chopped, 100g (4oz) fresh breadcrumbs, 3 plums, stoned and chopped, and 25g (1oz) blueberries. Shape into 15-20 balls and cook alongside the pork for 20-25 minutes until cooked through. (These make great snacks or canapés, just make into smaller balls.)

For the Plum, Port & Blueberry Compote : Heat 15ml (1tbsp) oil in a heavy based pan, add 1 red onion, peeled and finely sliced, and cook slowly for 8-10 minutes until softened and browned. Add 3 plums, quartered, 30ml (2tbsp) soft brown sugar, 75ml (5tbsp) blueberry juice, 60ml (4tbsp) port, 25g (1oz) fresh or dried blueberries and pinch ground allspice. Stir well.

Cover the pan and cook on a reduced heat until liquid has reduced slightly and fruit soft, approx 10 minutes. Remove lid for further 5 minutes if too saucy.

Serving suggestion

Serve the compote hot or cold. Serve the pork with the stuffing balls, bacon rolls, chipolata sausages and all your favourite roasty accompaniments, plus plenty of seasonal vegetables.