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Roast Tenderloin of English Pork, Pan-fried Black Pudding, Creamed Mash Potatoes, Caramelised Apple and Mustard Sauce

Recipe by Richard Phillips

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This is well worth the extra effort, especially when you have friends or family to impress. It makes a winning Sunday lunch and has a great British feel to it.

Serves 2

Ingredients

1 loin of pork, fat and sinew removed
150g porridge oats, blitzed in a food processor until smooth
100g butter
2 shallots finely sliced
50ml calvados
Sprig of sage
1 bay leaf
250ml double cream
1 tbsp grain mustard
6 slices of black pudding stick, 1cm thick
25g caster sugar
2 braeburn apples
4 potatoes , cooked and pureed

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Method

Roll the pork loin in the porridge oats, place into a pre heated pan with a little olive oil, colour on all sides, then add a good knob of butter and place into a pre heated oven at 180 degrees Celsius for approx 8-10 minutes. Remove the meat from the pan, tip away any excess fat, add the shallots to the pan and colour slightly, add the calvados and flambé, then add the sage, bay leaf and 200ml of the cream and cook until a sauce consistency is achieved. Pass through a fine sieve, add the grain mustard and set aside. Pan fry the black pudding in a little butter until coloured on both sides (1-2 min). Melt the sugar in a frying pan, add 50g of butter, once golden brown add the apples and cook. Add 50ml of the cream and a knob of butter to the mashed potato, season and place into a piping bag.
To serve, pipe 3 mounds of potato evenly across the plate, place 3 pieces of black pudding on top, slice 3 even pieces of the pork and place on top of the black pudding then 1 turned apple on top of each piece of pork, drizzle the sauce around, garnish with deep fried sage leaves.

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