Roast Loin of Pork with black pudding, mango & rosemary stuffing

This is a Sunday lunch stunner – bursting with gutsy autumnal flavour

Recipe Type

Meat

Overview

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/1/2kg (1lb) plus 30 mins, Well done - 35 mins per 450g/1/2kg (1lb) plus 35 mins
Oven temp.: Gas mark 4 - 5, 180°C, 350°F

Ingredients

Lean pork loin or leg joint
Oil
Salt

Stuffing
Sausage meat
Black pudding
Fresh breadcrumbs
Onion
Fresh mango
Mango chutney
Fresh rosemary

 

Method

For the stuffing mix together 450g (1lb) good quality sausage meat or skinned sausages, chopped, 50g (2oz) black pudding 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 joint and calculate the cooking time. For crackling dry the rind, deeply score the rind and rub with 15ml (1tbsp) oil and 15ml (1tbsp) salt. Place on a rack in a roasting tin and open roast in a preheated oven for calculated cooking time.