George Payne’s roast loin of pork with black pudding, mango and rosemary stuffing


Serves: 4
  • Lean pork loin or leg joint
  • (4-700g raw meat for boneless joints or 9-1400g for bone-in joints)
  • 1tbsp oil
  • 1tsp salt
  • For the stuffing
  • 450g sausage meat
  • 50g black pudding, chopped
  • 50g fresh breadcrumbs
  • 1 large onion, chopped
  • 1 fresh mango, peeled and chopped
  • 1tbsp mango chutney
  • fresh rosemary, chopped
  1. Preheat oven to 180C/Gas4.
  2. For the stuffing
  3. Mix together the sausage meat, black pudding, breadcrumbs, onion, mango and mango chutney. Season and add the rosemary.
  4. For the joint
  5. Make a deep insert into the fattiest part of the joint (this should be just above the lean round muscle), and stuff. Roll the remaining stuffing into balls and bake around the joint. Weigh the stuffed joint and calculate the cooking time. Medium: 30 mins per 450g plus 30 mins. Well done: 35 mins per 450g plus 35 mins.
  6. For the crackling
  7. Dry the rind, deeply score and rub with oil and salt. Place on a rack in a roasting tin and open roast in a preheated oven for calculated cooking time.
  8. To serve
  9. Serve with roasted squash or pumpkin, parsnips, mini-roasted potatoes and steamed broccoli.


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