Roast Pork Loin With Black Pudding, Mango And Rosemary Stuffing
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!
cooking time
2 hours
cooking skill
Not too tricky
serves
4 people
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
Preheat the oven to 180°C, 160°C Fan, Gas Mark 4-5.
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.
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.
For crackling dry the rind, deeply score the rind and rub with 1 tablespoon oil and 1 teaspoon salt.
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.
Serving Suggestions
Serve the joint with roasted seasonal vegetables. If preferred, for extra speed replace the whole mango with a carton of prepared, chilled mango chunks.
Additional Information
Tip:
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.
