Pork Fillet Stuffed With Black Pudding, Foraged Garlic Mustard With A Cider Jus Recipe
Pork fillet stuffed with black pudding, foraged garlic mustard with a cider jus is a dish that is sure to impress. This delicious and savory dish is made with tender pork fillet that is stuffed with rich black pudding and seasoned with foraged garlic mustard. The dish is finished with a flavorful cider jus that complements the pork perfectly.To prepare this dish, first, the pork fillet is butterflied, which means it is cut in half lengthwise and opened up like a book. The black pudding is then crumbled and spread onto one half of the fillet, and the foraged garlic mustard is sprinkled on top.The other half of the fillet is then folded over and secured with butcher's twine. The pork is then seared in a hot pan until it is browned on all sides, and then finished in the oven until cooked through.While the pork is cooking, the cider jus is prepared. This is done by cooking onions and garlic until soft, then adding cider and chicken stock and letting it simmer until it has reduced by half. The jus is then finished with a knob of butter to add richness and flavor.Once the pork is cooked, it is sliced into thick medallions and served alongside the cider jus. The dish can be garnished with fresh herbs like thyme or parsley to add color and flavor.This dish is perfect for a special occasion or dinner party, as it looks impressive and tastes even better. The combination of pork fillet, black pudding, and garlic mustard creates a depth of flavor that is hard to beat. The cider jus ties everything together and adds a touch of sweetness that complements the savory pork.
- Hedgerow Garlic Mustard
- Pork Tenderloin (1 whole tenderloin will serve about 3 people)
- Black Pudding
- Parma Ham
- 50ml Cider Vinegar
- 300ml Apple Cider
- 300ml Chicken Stock
- Fresh Thyme
- 3/4 tsp cornflour, diluted in a little water
- 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.
The flavors were spot on and it was so easy to make.