Roast pork with apple and blackpudding crumble

When I was young I had terrible hayfever. A hint of green on the trees at spring would set me of sneezing and sneezing and I mainly feelt like sleeping because sneezing is exhausting business.

With the hay fever came an allergy to most fruits and it started with apples. I have avoided apples for a long time but discovered lately that my allergy seems to have gone and I can’t get enough of all the fruits I missed, especially apples.

February 8-14 is Bramley apple week and to celebrate this I have made a dish with Bramley apple. Pork might be the most obvious pairing but it is a classic combination for a reason. I have tried to make something slightly different and to make the apple come through throughout the dish.

I bought a French trimmed pork loin


Roast pork loin 

preparation time 5 minutes

cooking time 55 minutes for a 500 gr or 17.6 oz rack

oven 240C/464F for 20 minutes and 180C/356F for or until the pork is 80C/176F

serves 3


  • A rack of pork loin, 1 cutlet/pp
  • cayenne pepper
  • sea salt

Pat dry and leave the pork uncovered, skin side up over night in the fridge  to allow for the skin to dry out.

Check that the skin is scored or cut through the skin and some fat but not the meat. Usually this is done with a Stanley knife. Rub the skin with cayenne pepper and sea salt.




Place in an oven proof dish and roast in 240C/464F for 30 minutes and then lower the heat and finish the cooking at 180C/356F.

When cooked let the meat rest for at least 20 minutes.


I like parsnips and I thought it would be nice with a parsnip and apple purée. I thought the tartness of Bramley apple would go well with the parsnip instead of just making straight forward apple sauce.


Apple and parsnip purée

preparation time 10 minutes 

cooking time 20 minutes 

serves 4


  • 2 quite large parsnips
  • 1/2 Bramley apple, peeld and cored
  • 1 small knob of butter
  • salt to taste

Peel the parsnips and cut them fairly fine. Bring to a boil and when almost soft add the apple. Cook until the apple is just starting to break up and is cooked through.




Drain the water and place in a blender. Blend until smooth with the butter and taste with salt. Keep warm until serving.


The last addition to this apple feast was an idea of an apple and black pudding crumble. The Black Pig butchers, makes their own black pudding and from being quite indifferent I can’t get enough of it.


Apple and black pudding crumble

preparation time 10 minutes

cooking time



  • 1 black pudding sausage
  • 1/4 peeled and cored Bramley apple, cubed
  • butter and vegetable oil for pan frying

Break up the black pudding and pan fry until just crispy. Add the apple and make sure the cubes are cooked through, make sure the black pudding is broken up and serve when crispy.


I roasted potatoes with sesame seeds, chilli and sea salt with whole garlic cloves.




The crackling crackled, the meat was moist, the purée worked a treat and the black pudding and apple added flavour and a nice texture.




The apple added flavour to the dish and it complimented the pork beautifully. Bramley apples works just as well for sweet as for savoury adding lovely apple notes working so well with almost any ingredient.


I am bringing this to the Throwback Thursday party with Alli, Tornadough Alli, Quinn, Dada Whats4Dinner, Meghan, 4SonsRUs and the lovely Mollie, The Frugal Housefrau.








6 Responses to “Roast pork with apple and blackpudding crumble”
  1. What a great combination! Would love to give this a try 🙂

    • petra08 says:

      hi Geri
      Thank you so much for stopping by and your kind comment! I hope you get to try it, it was a nice combination. There is something about pork and apple! 🙂 Have a lovely weekend!

  2. Whoa, gorgeous and that pork loin is exactly the way a that cut of pork should look in my opinion. The pork loin we get here have no fat and dry out so quickly. Another 5 star meal Petra, just beautiful.

    • petra08 says:

      hi Suzanne
      I hope your week is good and foodie! I absolutely agree with you, pork loin needs a nice wedge of fat on it! The ones in the supermarkets are often way too lean. I am glad you like it and I especially liked the blackpudding and apple with it! Happy weekend! 🙂

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