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!

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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Roast Pork Loin with Black Pudding, Mango and Rosemary Stuffing

Roast pork loin served on a plate with a mango and black pudding stuffing

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

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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