Roast pork loin with black pudding, mango and rosemary stuffing

Roast pork loin with black pudding, mango and rosemary stuffing

George Payne Butcher in Brunton Park, Gosforth, has sourced rare breed pork from Northumberland farmer Tom Burn of Hunting Hall, Holy Island, for years. This recipe should tempt the festive tastebuds and is courtesy of the national Butchers Q Guild, of which George Payne is a founder member. www.georgepaynebutchers.co.uk

Roast pork loin with black pudding, mango and rosemary stuffing
 
Author:
Serves: 4
Ingredients
  • lean pork loin or leg joint
  • 450g sausage meat
  • 50g black pudding, chopped
  • 50g fresh breadcrumbs
  • 1 onion, chopped
  • 1 fresh mango, peeled and roughly chopped,
  • 1 tbsp mango chutney
  • 1 tbsp fresh rosemary, roughly chopped
  • salt
  • cooking oil
Method
  1. Allow 100g-175g raw meat per person for boneless joints and 225g-350g for bone-in joints.
  2. Preheat oven to 180C/Gas 4.
  3. For the stuffing, mix together the sausage meat, black pudding, breadcrumbs, onion, mango and mango chutney.
  4. Season, add the rosemary and mix well. Take your joint, make a deep insert into the fattiest part, just above the lean round muscle, and stuff with the stuffing.
  5. Make the remaining mixture into stuffing balls and bake around the joint.
  6. Weigh the stuffed joint and calculate the cooking time as follows - medium 30 mins per 450g plus 30 mins / well done – 35 mins per 450g plus 35 mins.
  7. For crackling, dry the rind, deeply score and rub with 1 tbsp oil and 1 tsp salt.
  8. Place on a rack in a roasting tin and open roast in a preheated oven for calculated cooking time.
  9. Serve with roasted squash or pumpkin, parsnips, mini roast potatoes and steamed broccoli.
 

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