Roast loin of pork with black pudding stuffing and cider gravy
- February 2016
- Serves 6
- Hands-on time 50 min, oven time 1¼ hours
Pork and apple is a classic combination but the addition of black pudding in this recipe will really take your Sunday roast up a notch.
- 25.6g (9.9g saturated)
- 23.2g (5.6g sugars)
For the pork
- 1.5kg boned pork loin, skin removed
- 1 onion, sliced
- 1 carrot, sliced
- 2 tbsp plain flour
- 300ml medium-sweet cider
- 1 tbsp crab apple, quince or redcurrant jelly
- 300ml fresh chicken stock
- Roast potatoes and winter greens to serve
For the black pudding stuffing
- 1 tsp olive oil
- 150g black pudding, skinned and cut into 1cm pieces
- 25g butter
- 6 British free-range streaky bacon rashers, chopped
- 1 small onion, finely chopped
- 75g celery, finely chopped
- 1 eating apple (such as cox), peeled, cored and finely chopped
- 75g fresh white breadcrumbs
- 1 heaped tbsp chopped fresh sage
- 1 tbsp fresh thyme leaves
- ½ beaten free-range egg
You’ll also need…
- Digital probe thermometer
- Kitchen string
- For the stuffing, heat the oil in a medium frying pan, add the black pudding and fry for 2 minutes, turning the pieces occasionally, until lightly coloured and crisp. Scoop into a mixing bowl and set aside.
- Add the butter to the pan and, when it’s melted, add the bacon and cook until lightly golden. Add the onion and celery, then fry gently for 5 minutes or until the onion is soft and lightly coloured. Add the apple and fry for a further minute. Add the mix to the bowl and leave to cool, then stir in the breadcrumbs, sage, thyme and some seasoning to taste. Stir in the egg to bind the mixture together.
- Lay the pork fat-side down on a board. The meat will be thicker on one side or both sides, so slice into these thick parts at an angle, then open them out like a book. The aim is to end up with a long, even rectangle that’s easy to stuff and roll. Shape the stuffing into a fat cylinder and lay it down the middle, then tightly roll up the loin. Secure with kitchen string.
- Heat the oven to 230°C/210°C fan/gas 8. Lay the onion and carrot in a large roasting tin and sit the pork on top, fat side up. Season. Roast for 20 minutes, then turn the oven to 180°C/160°C fan/gas 4 and cook for 55 minutes more or until the internal temperature is 70-75°C when tested with a digital probe thermometer (when you pierce the thickest part of the meat the juices should run clear). Remove the pork from the oven and take out of the tin (discard the bones, if using). Put on a chopping board, cover loosely with foil and leave to rest for 10 minutes.
- To make the gravy, pour away the excess fat from the roasting tin, put over a medium heat and stir in the plain flour. Gradually stir in the cider, then stir in the jelly. Bring to the boil, scraping up the caramelised bits with a wooden spoon. Lower the heat slightly, then simmer until reduced by half. Stir in the chicken stock, then simmer until reduced to a well-flavoured gravy. Strain into a warmed gravy boat. Slice the pork and serve with the cider gravy.
If you can’t fit all the stuffing into the loin, roll into balls and roast for 20-30 minutes.
Ask your butcher to remove the skin (but not fat) from the joint. Also, ask for the bones and pop these under the joint when roasting. The’ll act like a trivet as well as adding a superb flavour to the gravy.
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