Great dish for a dinner or Sunday lunch. Roast Pork With Black Pudding stuffing is a very tasty combination. 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.

Free Range Pork

The pork in our shop comes from highly regarded Blythburgh Free Range Pork. Traditional lifestyle produces great taste and texture. By growing at a much slower, more natural rate Blythburgh Free Range Pork acquires a traditional flavour and succulence that has been largely forgotten in today’s mass produced pork. More on our pork suppliers and the way it is reared here >>.

Blythburgh free range pork loin

Quantities here are for four people It will take approx 1 1/2 hours to cook. Time to cook is about 30 mins per ½kg plus 30 mins. Cooking time will vary according to your oven and size/shape of the joint. Pork shoulder will reward longer slower cooking. Use a skewer or thermometer to see if the center of the roast is hot (50 °c) which will let you know it is cooked through.

Roast Pork With Black Pudding Ingredients

Lean Free Range Blythburgh Pork loin (or Pork Shoulder) joint
Olive Oil
Sea Salt

For the Stuffing:
Black pudding
Sage Leaves
Fresh rosemary
Garlic Clove
Freshly Ground Pepper

Cooking Method for Roast Pork With Black Pudding

Crackling Note: We can score the skin for you in the shop. When you get you meat home remove it from any wrapping.  Dry the outside to remove any moisture. Oil the outside well the apply plenty of salt make sure it gets into the cuts. You need to do this well in advance or even the day before.

Allow your joint to come up to room temperature before cooking

Preheat oven to Gas Mark 4-5, 180 °C, 350 °F.

For the stuffing chop up your black pudding, crumble into a bowl and mix together with the chopped herbs and garlic and season with pepper. Alternatively use a food processor which will make the task quick and easy. If you like to innovate try adding some fruit such as apple or apricot also so adding sausage meat works well.

Roast pork with black pudding cooking method

roast pork with black puddingTake the pork loin and make a deep insert just above the lean round muscle. You can push it apart with you fingers with a little assistance from a sharp knife. Fill with the stuffing and aim to get an even distribution – avoid a large ball in the middle.

Place the stuffed loin onto a rack in a roasting tin. If you add some onion, carrot, celery and a little water you will have fantastice juice at the end for the gravy (Don’t let it dry out otherwise the vegetables will burn however  don’t add too much so that the meat is boiling instead of roasting)

Check on the meat several times during roasting to check it is not burning and turn up the heat at the very end to make sure you have good crackling.