Stuffed Pork Loin with Black Pudding, Apple & Sage

Ingredients

For the Stuffed Pork Loin:

• 1.5-2 kg boneless pork loin, skin on and scored (ask your butcher to do this for crispy crackling)
• 200g good quality black pudding, skin removed and crumbled
• 1 large eating apple (e.g., Braeburn or Cox), peeled, cored, and finely diced
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp fresh sage leaves, chopped
• 1 tbsp olive oil
• 1 tsp sea salt, plus extra for crackling
• 1/2 tsp freshly ground black pepper
• Kitchen string

For the Cider Gravy:

• 1 tbsp olive oil (or rendered pork fat from roasting)
• 1 small onion, finely diced
• 2 tbsp plain flour
• 300ml dry cider
• 400ml good quality chicken stock
• 1 tsp fresh sage, chopped (optional, for garnish)
• Salt and freshly ground black pepper to taste

Instructions

1. Prepare the Pork Loin:

• Preheat your oven to 220°C (200°C fan/Gas Mark 7).
• If your butcher hasn't already, score the pork skin deeply at 1cm intervals, being careful not to cut into the meat.
• Pat the skin very dry with kitchen paper. Rub generously with sea salt, ensuring it gets into all the scores. This is crucial for crispy crackling.
• Turn the pork loin over so the skin side is down. Carefully butterfly the pork loin along its length, opening it up like a book. If it's very thick, you might need to make a second cut to flatten it out further, aiming for an even thickness of about 2-3 cm.

2. Make the Stuffing:

• Heat 1 tbsp olive oil in a frying pan over medium heat. Add the finely diced onion and cook for 5-7 minutes until softened and translucent.
• Add the minced garlic and cook for another minute until fragrant.
• Stir in the crumbled black pudding, diced apple, and chopped fresh sage. Cook for 3-5 minutes, breaking up the black pudding with a spoon, until the apple softens slightly and the mixture is well combined and heated through.
• Remove from heat and let it cool slightly. Season with salt and pepper.

3. Stuff and Roast the Pork:

• Spread the cooled stuffing evenly over the butterflied pork loin, leaving a 1-2 cm border around the edges.
• Roll the pork loin up tightly from one long side, encasing the stuffing.
• Secure the roll with kitchen string at 2-3 cm intervals to hold its shape during cooking.
• Place the stuffed pork loin, skin-side up, on a roasting rack in a large roasting tin.
• Roast in the preheated oven for 20-30 minutes at 220°C (200°C fan/Gas Mark 7) to get the crackling started.
• Reduce the oven temperature to 180°C (160°C fan/Gas Mark 4) and continue to roast for another 1 hour to 1 hour 20 minutes, or until the internal temperature reaches 63°C (145°F) for medium, or 71°C (160°F) for well-done.
• If the crackling isn't crisp enough, you can increase the heat again to 220°C for the last 10-15 minutes, watching it carefully to prevent burning.
• Once cooked, remove the pork from the oven, transfer it to a carving board, cover loosely with foil, and let it rest for at least 15-20 minutes before carving. This is crucial for juicy meat.

4. Make the Cider Gravy:

• While the pork is resting, make the gravy. Carefully pour off any excess fat from the roasting tin, leaving behind the delicious pan juices.
• Place the roasting tin on the hob over medium heat (if it's hob-safe). Add 1 tbsp olive oil (or some of the rendered pork fat if preferred) and the finely diced onion. Cook, scraping up any browned bits from the bottom of the tin, until the onion softens, about 5 minutes.
• Stir in the plain flour and cook for 1-2 minutes, stirring constantly, to create a roux.
• Gradually pour in the dry cider, stirring continuously to avoid lumps, until the mixture is smooth. Bring to a simmer and let it reduce slightly for 2-3 minutes.
• Pour in the chicken stock and bring the gravy back to a simmer. Cook for 5-10 minutes, stirring occasionally, until the gravy has thickened to your desired consistency.
• Season the gravy with salt and freshly ground black pepper to taste. If using, stir in the chopped fresh sage just before serving.

Serving Suggestions

Carve the rested pork loin into thick slices, ensuring each slice has some delicious stuffing. Serve immediately with a generous pour of the rich cider gravy. This dish is fantastic with classic Sunday roast accompaniments such as roasted potatoes, seasonal green vegetables (like tenderstem broccoli or green beans), and perhaps some buttery mashed swede or parsnips.

Pairing Tips

The earthy richness of the black pudding, the sweetness of the apple, and the savoury pork all cry out for a beer with character. A malty Amber Ale or a balanced ESB (Extra Special Bitter) would be superb, complementing the roast notes without overpowering. For something fruitier, a robust Pale Ale with moderate bitterness can cut through the richness. If you prefer wine, a dry, crisp English White Wine (like a Bacchus or Ortega) with good acidity would provide a refreshing counterpoint. A dry, traditional Cider would also be a fitting accompaniment, echoing the gravy's flavour.