Roast tenderloin of English pork

Method

1. Pre-heat the oven to 180C/ gas 4. Pre-heat a deep-fryer to 170C/ gas 3.

2. In a roasting tray or oven-proof frying pan, heat a small amount of olive oil. Roll the pork loin in the porridge oats, then fry in the oil until coloured on all sides. Add a knob of butter and transfer to the oven for 8-10 minutes.

3. Remove the meat from the pan and tip away any excess fat. Add the shallots to the pan and colour slightly, then pour in the Calvados and flambe. When the alcohol has burned off, 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.

4. Pan-fry the black pudding in a little butter until coloured, 1-2 minutes each side.

5. Melt the sugar with 50g of the butter in a frying pan until golden, add the apples and cook gently for 5-7 minutes.

6. Stir 50ml of the cream and a knob of butter into the mashed potato, season and spoon into a piping bag.

7. Pipe 3 mounds of potato evenly across each plate and place a piece of black pudding on each. Slice 3 even pieces of the pork and place on top of the black pudding, with 1 apple ring on top of each piece of pork. Drizzle the sauce around and garnish with deep-fried sage leaves, if using.

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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
1 sprig Sage
3 Bay leaves
250ml double cream
1 tbsp grain mustard
6 slices black pudding, about 1cm thick
25g caster sugar
2 dessert apples (preferably Braeburns), peeled, cored and cut into three pieces
4 Potatoes, (boiled and mashed)
Olive oil, for frying
deep-fried sage leaves, to garnish (optional)

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