Pork Loin Stuffed with Black Pudding

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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.

Serves 4.

Ingredients

400g pork loin

100g black pudding/blood sausage, gluten free

5 large slices prosciutto

freshly ground pepper

Method

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.

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9 thoughts on “Pork Loin Stuffed with Black Pudding”

  1. Nice.

    A truly Paleo black pudding must be the Holy Grail of sausage making. The Swedish ones are not terribly nice, heavy as a brick, and with (you might need a stiff drink after reading this) raisins in them…

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