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)
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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