Pork Loin with a Cider & Chorizo Stuffing
Loin of higher-welfare pork from Dingley Dell farm with a cider-braised apple and chorizo stuffing.
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Tell Me More
- A tender pork loin, handmade stuffing and a think layer of crackling make for very special meal
- All our pork is higher-welfare and comes from British pigs reared in the open air at the award-winning Dingley Dell Farm in Suffolk. COOK received a Good Pig Award in 2016 for our sourcing
- Cooks straight from frozen
Try it With:
- For a simple supper: Try it with some buttered and minted new potatoes and a green salad
- Something special: Have a roast with a difference. Slice and serve with roast potatoes, roast carrots, parsnips, braised red cabbage and lots of gravy. Oh, and you’ll need a glass of good cider to wash it down!
- Mixing it up: Delicious with celeriac remoulade and a mixed bean salad
How We Make It At Our Kitchen
- Our chefs render some higher-welfare chorizo and use the richly flavoured oil to cook the apples and onions together.
- We add sage, smoked paprika and light brown sugar to add extra sweetness and flavour. The pan is then deglazed with some Kentish apple cider and a little butter.
- Once the stuffing is cool, we fill the centre of a Dingley Dell pork loin, before rubbing with local rapeseed oil, salt and sage.
Nutrition
| Typical Values | Per 100g | Per Portion |
|---|---|---|
| Energy (kJ) | 998 | 1,826 |
| Energy (cal) | 240 | 439 |
| Protein (g) | 17 | 31.1 |
| Carbohydrate (g) | 2 | 3.7 |
| of which: sugars (g) | 1.8 | 3.3 |
| Fat (g) | 18.1 | 33.1 |
| of which are saturates (g) | 6.5 | 11.9 |
| Fibre (g) | 0.3 | 0.5 |
| Sodium (g) | 0.16 | 0.29 |
| Salt (g) | 0.4 | 0.725 |
Please Note: The details above are correct as of 4 February 2020 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Ingredients
AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.
We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).
Pork Loin (85%), Bramley Apples (7%), Chorizo (3%) (Pork, Curing Salt (Sodium Nitrite & Potassium Nitrate), Sea Salt, Hungarian Paprika, Smoked Paprika, Water, Dextrose, Garlic, Starter Culture), Kentish Cider (Potassium Metabisulphite), Onions, Rapeseed Oil, Butter [Milk], Light Brown Sugar, Garlic, Salt, Sage, Smoked Paprika, Thyme, Black Pepper.
Please Note: The details above are correct as of 4 February 2020 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Cooking/Serving Instructions
These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.
Serves 6
*NOT SUITABLE FOR MICROWAVES*
OVEN COOK
FROM FROZEN
Oven:
Oven Settings
Defrost Instructions:
Defrost in the fridge overnight prior to cooking and pat dry to remove excess moisture. Preheat oven. Remove all packaging, place on the silicon sheet provided and cook on a baking tray with medium to high sides (you might want to add your own foil or greaseproof too, to make the washing up easier!) Cook in the middle of the oven for 30 mins then turn the oven down to 160°C fan, 180°C electric or gas 4 for the final 50 mins. To ensure really crisp crackling, keep on middle shelf & grill on high until perfect crackling achieved – but keep an eye on it, it won’t take long. Ensure piping hot.
Extra Warnings:
Although every effort has been taken to remove all bones, some may remain.
Please Note: The details above are correct as of 4 February 2020 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Allergens
Milk, Sulphites
This product has been made in a kitchen that uses nut ingredients
Please Note: The details above are correct as of 4 February 2020 but as we are constantly improving our recipes it is essential to check the label on the packaging.
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