Black Pudding and Bacon Stuffed Pork Loin with Cider Sauce and Confit Potatoes
Rated 4.7 stars by 3 users
Servings
6-8
Cook Time
2-3 hours
Indulge in the ultimate comfort food with this Black Pudding and Bacon Stuffed Pork Loin recipe, paired with a rich Cider Sauce and crispy Confit Potatoes. Perfect for a family dinner or a special occasion, this dish combines the savoury flavours of DukesHill Black Pudding and Smoked Dry-Cured Streaky Bacon with the sweetness of DukesHill Traditional Apple Cider. The confit potatoes, cooked in DukesHill Goose Fat, add a luxurious touch to this hearty meal. Follow our step-by-step guide to create a mouthwatering feast that serves 6-8 people. Whether you’re a seasoned chef or a home cook, this recipe is sure to impress and become a favourite in your culinary repertoire.
Ingredients
-
2kg DukesHill Pork Loin
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150g DukesHill Black Pudding, diced into 1cm pieces
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6 rashers of DukesHill Smoked Dry-Cured Streaky Bacon, sliced
- 1 leek, finely chopped
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2 slices of stale bread, blitzed into breadcrumbs
- 1 apple, cored and grated
- 4 - 6 sage leaves, chopped
- Small bunch parsley, chopped
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2 tbsp DukesHill Fig Chutney
- 2 tsp Dijon mustard
- 2 tsp balsamic vinegar
- 1 egg
- 1 tbsp flour
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175ml DukesHill Traditional Apple Cider
- 100ml chicken stock
- 1 tsp cider vinegar
- 1kg floury potatoes e.g. Maris Piper, peeled
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320g DukesHill Goose Fat
- Sprigs of rosemary, finely chopped
- Salt and pepper
- Vegetable oil for deep frying
For the pork loin
Cider sauce
Confit potatoes
Directions
- Preheat the oven to 150°C. Prepare the confit potatoes the night before. Fill a large bowl or saucepan with water. Thinly slice the potatoes using a mandolin, submerging them in the water when they’re sliced. Give all the potatoes a good mix around with your hands to remove the starch, before draining and patting the potatoes dry with a clean towel. Warm the goose fat until it becomes a liquid then pour it into the large bowl. Add the potatoes, season generously with salt, pepper and chopped rosemary and mix through. Layer the potatoes neatly in a rectangular dish and pour any remaining goose fat over the top. Cover with baking parchment and place in the oven for 1 hour until the potatoes are cooked through. Remove from the oven and allow them to cool before placing a dish that fits snuggly on top, weighing down with cans and chilling overnight or at least six hours.
- Preheat the oven to 200°C fan.
- To make the stuffing, fry the black pudding in a little oil for a few minutes until browned. Move to one side and fry the bacon pieces until caramelised. Add the leek and cook for a further five minutes. Pour into a large bowl and add the breadcrumbs, chutney, grated apple, mustard, vinegar, sage, parsley, egg and season with plenty of pepper and a little salt – the bacon and black pudding will already be fairly salty. Mix thoroughly and set aside. Optional - you can fry a tiny taster of the stuffing for 4 minutes to check the seasoning.
- To prepare the pork, carefully remove the skin and set aside. You can keep this for crackling. Using a sharp knife, make an incision into the fattest side of the pork and slice lengthwise into the middle to butterfly the pork out so it opens like a book. Using your hands, form the stuffing into a large sausage and fill the centre of the pork down the crease. When it’s as full as can be, fold the pork back together and use butchers’ string to tie it up in sections.
- Season the pork all over with salt and pepper and place on a roasting tray. Cook for 20 minutes, before reducing the heat to 160°C and cooking for a further 25 minutes. Remove and allow to rest for 15 minutes.
- While the pork is in the oven, prepare the potatoes. Heat vegetable oil for deep frying to 180°C. Carefully slice the chilled potatoes into finger length chunks that are approximately 2cm in width. Deep fry the potatoes in small batches for around 4 minutes, until golden all over. Drain on kitchen paper.
- When the pork is resting, make the cider sauce. Scrape the bottom of the roasting tin and place on the hob. Add the flour and stir through for a few minutes. Tip in the cider and stir through. Allow to cook for a few minutes before pouring in the stock. Add the vinegar. Taste and check the acidity – it might need a little sweetness, if so add a dash of honey. Allow to simmer for 5 minutes.
- Serve slices of juicy pork with a little cider sauce poured over, with crispy confit potatoes.
