Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Roast Pork Loin With Black Pudding, Mango And Rosemary Stuffing
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Try our truly festive pork centrepiece filled with a tangy stuffing (sausage meat, breadcrumbs, onions, mango, herbs and a little black pudding) – your guests will be impressed!
Prep time: 20 mins
Cook time: 2 hrs and 0 mins
Serves: 4
Cooking Skill: Not Too Tricky
Ingredients
1 x 2kg
lean pork loin bone-in or boneless pork leg joint
Oil
Salt
For the Stuffing
450g
sausage meat or fresh sausages, skinned and chopped
50g
black pudding, chopped
50g
fresh breadcrumbs
1
onion, peeled and chopped
1
fresh mango, peeled and roughly chopped
1 tablespoon
prepared mango chutney
1 tablespoon freshly chopped rosemary
Method
Step 1
Preheat the oven to 180°C, 160°C Fan, Gas Mark 4-5.
Step 2
To prepare the stuffing, mix together sausage meat or skinned sausages, black pudding, breadcrumbs, onion, mango and mango chutney. Season and add the fresh rosemary.
Step 3
Transfer the pork joint onto a chopping board and make a deep insert into the fattiest part of the joint (this should be just above the lean round muscle), and stuff with the stuffing.
Step 4
For crackling dry the rind, deeply score the rind and rub with 1 tablespoon oil and 1 teaspoon salt.
Step 5
Make the remaining mixture into large stuffing balls and bake around the joint. Weigh the stuffed joint and cook according to your preference. For Medium; 30 minutes per 450g plus 30 minutes. For Well done; 35 minutes per 450g plus 35 minutes.
Step 6
Serve the joint with roasted seasonal vegetables.
Tips and Serving Suggestions
Allow 100-175g raw meat per person for boneless joints and 225-350g for bone-in joints.
If preferred, for extra speed, replace the whole mango with a carton of prepared fresh mango chunks.
Method
Step 1
Preheat the oven to 180°C, 160°C Fan, Gas Mark 4-5.
Step 2
To prepare the stuffing, mix together sausage meat or skinned sausages, black pudding, breadcrumbs, onion, mango and mango chutney. Season and add the fresh rosemary.
Step 3
Transfer the pork joint onto a chopping board and make a deep insert into the fattiest part of the joint (this should be just above the lean round muscle), and stuff with the stuffing.
Step 4
For crackling dry the rind, deeply score the rind and rub with 1 tablespoon oil and 1 teaspoon salt.
Step 5
Make the remaining mixture into large stuffing balls and bake around the joint. Weigh the stuffed joint and cook according to your preference. For Medium; 30 minutes per 450g plus 30 minutes. For Well done; 35 minutes per 450g plus 35 minutes.
Step 6
Serve the joint with roasted seasonal vegetables.
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