Pork Loin Roast with Black Pudding & Apple Stuffing

Fantastic flavour combinations in one easy roast

Availability: In stock

£12.00
PRICE PER KILO: £21.82
CODE: P466
 
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Tender free-range pork loin made extra irresistible with our Speyside black pudding, and sweet diced apple. Simply carve into tender, succulent slices, complete with tasty stuffing. These are unique to Donald Russell and are utterly delicious!
  • Prime boneless roasts, hand cut, stuffed and tied by our butchers
  • A classic British flavour combination, created using the finest ingredients
  • Fully oven-ready - just roast, rest and slice
Box Contains:
    1 Pork Loin Roast with Black Pudding & Apple Stuffing, boneless, 550g
Frozen at the peak of perfection
-18°C. Once defrosted store between 0 - 5°C. Use within 24 hours
For allergens see ingredients in BOLD CAPITALS.

Pork Loin Roast with Black Pudding & Apple Stuffing

Ingredients:
Pork (67%), Stuffing (33%): Pork Stuffing (58%) (Pork (80%), Water, Rusk (Fortified WHEAT Flour (with added Calcium Carbonate, Iron, Niacin, Thiamin), Salt), Seasonings (Salt, Fortified WHEAT Flour (with added Calcium Carbonate, Iron, Niacin, Thiamin), Dextrose, Preservative: Sodium SULPHITE, Ground Spices, Flavourings, Antioxidant: Sodium ascorbate), Black Pudding (29%) (Onion, Beef Fat, OATMEAL / Flakes, Dried Blood, Salt, WHEAT Flour (Fortified WHEAT Flour, Calcium, Iron, Niacin, Thiamine), Spices), Water (8%), Apples (5%) (SULPHITE).

Nutritional values: (Typical per 100g)
Energy: 1324 kJ / 319 kcal, Fat: 27.4g, of which Saturates: 10g, Carbohydrates: 4.1g, of which Sugars: 1.6g, Fibre: 0.5g, Protein: 14.1g, Salt: 0.5g
Pork Loin Roast with Black Pudding & Apple Stuffing

Cook from defrosted.

Remove all packaging and pat dry with kitchen paper. Allow 20-30 minutes for the meat to come to room temperature. Preheat oven to 250°C / Fan 230°C / Gas 9. Place the joint in a roasting tray. Season with salt and pepper. Sear meat for 15 minutes in the oven. Reduce oven temperature to 180°C / Fan 160°C / Gas 4 and continue cooking for 18 minutes - Internal Temperature of Meat: 56 Í 58°C. Remove from oven, leave to rest for at least 10 minutes in a warm place. After resting snip the strings, slice and serve on hot plates. Ensure product is piping hot throughout. Do not reheat once cooked.

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