How to Make Stuffed Pork Loin with Black Pudding
Rich, decadent and eye-catching - this dish is as delicious as it looks. Serve up as the centrepiece for your next dinner party for impressed guests that are guaranteed to ask for the recipe.
Free Range, Dry Aged Pork Loin
Pork Loin is the most tender cut of the pig and a firm favourite of ours.
It doesn't get much better than our Dry-Aged Free Range Pork Loin. Aged for a minimum of 7 days and sourced from small farms in the UK, it is superior in taste as well as succulent and juicy.
Pork Loin is a versatile cut for a midweek meal, or the perfect blank canvas to create a dinner party masterpiece like this black pudding stuffed tenderloin.
Thomas Joseph Butchery Fruit Pig Black Pudding
Our Fruit Pig Black Pudding is incomparable to your regular mass-produced black pudding.
Made with raw blood, British oats and barley, British pork fat, onions, spices and nothing else - for a superior flavour only achieved with all natural ingredients.
The earthy, peppery and deliciously rich black pudding is paired perfectly with savoury and juicy pork tenderloin.
Once carved, your meat will also have an impressive and tempting appearance, worthy of any dinner party centrepiece.
Here's the recipe.
STUFFED PORK TENDERLOIN WITH BLACK PUDDING
INGREDIENTS:
- 2kg 7 day dry-aged free range pork loin
- 500g fruit pig black pudding
- 200g smoked streaky bacon
- 200ml pork stock
- 50ml double cream
- Grass fed butter
- Salt & pepper
- Cranberry sauce to serve
METHOD:
- Preheat the oven to 180C and grease the bottom of a large baking tray with grass fed butter
- Use a sharp knife to cut the pork loin lengthwise, opening the tenderloin up like a book but keeping the centre attached - season well with salt and pepper
- Remove the skin from the black pudding and crumble into the open loin, spreading evenly - then fold the meat back together
- Wrap the streaky bacon around the pork, tucking under each side carefully
- Roast in the oven for 40 minutes, then remove the meat from the tray and allow it to rest, wrapped in tinfoil to keep warm
- Transfer your meat juices to a small saucepan and add your stock, cooking on a medium heat until reduced by a third - then remove from the heat and stir in the cream
- Slice your loin evenly and serve with the creamy pork sauce and a dollop of great quality cranberry sauce
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