This is ideal to make ahead and then cooks in only 30 minutes to give you a very impressive roast.
I tend to make two and freeze one, ready to be baked at a later date.
I have a fantastic butcher who is able to source gluten free black pudding for me, made with buckwheat rather than barley, I buy a large pudding, slice it and then freeze into more manageable portions.
400g pork loin
100g black pudding/blood sausage, gluten free
5 large slices prosciutto
freshly ground pepper
Preheat the oven to 200 degrees Centigrade.
Take the fillet and cut it lengthwise , not all the way through but, enough to open the fillet like a book.
Cut the black pudding into strips and lay along the fillet, grind a little pepper over.
Spread a large piece of cling film/plastic wrap over your work surface. Lay the prosciutto vertically, allowing a little overlap.
Place the fillet on the prosciutto and wrap tightly with the prosciutto, tucking the ends in as you go.
Place on a baking sheet, with the cut edge downwards and cook for 30mins until the prosciutto is crispy and pork cooked through.
Allow to rest for ten minutes before slicing.