Roast Pork Loin With Black Pudding, Mango And Rosemary Stuffing
Not too tricky
- Lean pork loin or leg joint
- 450g (1lb) Sausage meat
- 50g (2oz) Black pudding
- 50g (2oz) Fresh breadcrumbs
- 1 Onion
- 1 Fresh mango
- 15ml (1tbsp) Mango chutney
- Fresh rosemary
Preheat oven to Gas Mark 4-5, 180C.
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.
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.
Make the remaining mixture into large stuffing balls and bake around the joint. Weigh the stuffed joint and calculate the cooking time – as below.
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.
Serve the pork with roasted squash or pumpkin, parsnips, mini roasted potatoes and steamed broccoli.
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.