H Clewlow Roast Pork Loin With Black Pudding, Mango And Rosemary Stuffing #Recipe

Briony Wilson
17th June 2020

Pork

Preheat oven to Gas Mark 4-5, 180C.

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.

Feeds: 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.

Stuffing

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.

Recipe Info

Serves

4

Serving Suggestions

Serve the pork with roasted squash or pumpkin, parsnips, mini roasted potatoes and steamed broccoli.

Ingredients

Pork

Lean pork loin or leg joint
Oil
Salt

Stuffing

450g (1lb) Sausage meat
50g (2oz) Black pudding
50g (2oz) Fresh breadcrumbs
1 Onion
1 Fresh mango
15mlsp (1tbsp) Mango chutney
Fresh rosemary

Equipment

Roasting Tin
mixing bowl