Pork Fillet Stuffed With Black Pudding, Foraged Garlic Mustard With A Cider Jus

Directions

• Slice the pork tenderloin lengthways down the middle, about 3/4 of the way through. Lightly bash with your fist, to flatten a little. Season.
• Lay a piece of clingfilm on a work surface followed by layers of Parma ham, slightly overlapping. For a whole tenderloin you will need around 10 slices. Lay the pork onto the Parma ham.
• Stuff a layer of Black Pudding down the centre of the pork as well as some hedgerow garlic mustard.
• Using the clingfilm, roll the pork over to enclose the filling, then continue to roll and wrap tightly, so that you have a big sausage like shape. Chill in the fridge.
• Remove from fridge 15 mins before cooking. For a whole tenderloin, it will take around 25 minutes at 180 degrees. (I used 1/3 for myself and roasted it for 15 minutes).
• Rest for at least 5 minutes.
• For the quick sauce; add the cider vinegar to a pan on a high heat. Boil until barely anything left. Add the cider, boil until reduce by half then add the Stock & Thyme. Simmer for 5-10 minutes. Add the cornflour at the end for the final 2 minutes to thicken.