Great dish for the weekend roast loin of Pork + black pudding mango & rosemary stuffing. Yum!
Come in and see us for a loin of Free Range Blythburgh Pork (or you could use Pork shoulder). We also have the Black Pudding and best butchers sausages on the counter. More on our pork and the way it is reared here. (It’s the high quality, natural lifestyle that produces such a good flavour.)
This recipe is from the Love Pork website
Quantities here are for four people It will take approx 1 1/2 hours to cook
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
Oven temperature: Gas mark 4-5, 180°C, 350°F
ROAST LOIN of PORK INGREDIENTS
Lean Free Range Blythburgh Pork loin or leg joint
For the Stuffing:
Preparation for Roast Loin of Pork
Preheat oven to Gas Mark 4-5, 180C, 350F.
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 loin of pork with roasted squash or pumpkin, parsnips, mini roasted potatoes and steamed broccoli.