Roast Pork Loin With Black Pudding, Mango And Rosemary Stuffing

cooking time
2 hours

cooking skill
Not too tricky

serves
4 people

Ingredients

  • Lean pork loin or leg joint
  • Oil
  • Salt
  • Stuffing

  • 450g (1lb) Sausage meat
  • 50g (2oz) Black pudding
  • 50g (2oz) Fresh breadcrumbs
  • 1 Onion
  • 1 Fresh mango
  • 15ml (1tbsp) Mango chutney
  • Fresh rosemary

Method

Preparation

Preheat oven to Gas Mark 4-5, 180C.

1

For the stuffing mix together 450g (1lb) good quality sausage meat or skinned sausages, chopped, 50g (2oz) black pudding, chopped, 50g (2oz) fresh breadcrumbs, 1 onion, chopped, 1 fresh mango, peeled and roughly chopped, and 15ml (1tbsp) mango chutney. Season and add 15ml (1tbsp) fresh rosemary, roughly chopped, and mix well.

2

Take a lean pork loin or leg joint, 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.

3

Make the remaining mixture into large stuffing balls and bake around the joint. Weigh the stuffed joint and calculate the cooking time – as below.

4

For crackling dry the rind, deeply score the rind and rub with 15ml (1tbsp) oil and 5ml (1tsp) salt. Place on a rack in a roasting tin and open roast in a preheated oven for calculated cooking time.

Serving Suggestions

Serve the pork with roasted squash or pumpkin, parsnips, mini roasted potatoes and steamed broccoli.

Additional Information

Feeds:
Allow 100-175g (4-6oz) raw meat per person for boneless joints and 225-350g (8-12oz) for bone-in joints.

Time to cook:
Medium – 30 mins per 450g/½kg (1lb) plus 30 mins.
Well done – 35 mins per 450g/½kg (1lb) plus 35 mins.