Fillet of Pork with Black Pudding & Apple Sauce

Serves 4

Method

1. Heat the oil and butter in a non stick frying pan, add the seasoned pork fillets and fry until sealed and golden brown.  Place in an ovenproof dish, and put in a hot oven 180⁰C until cooked (approx 15mins) when cooked, take out of the oven and let the pork rest.
2. Peel the Bramley apples and cut into 2cm cubes. Place in a pan with the sugar and cinnamon and on a low heat, stir frequently until the mixture becomes puree. Then put the mixture through a riser.
3. Seal the black pudding on both sides in a non stick pan, then put in the oven until cooked (3 minutes) then set aside.
4. Boil potatoes until cooked all the way through,  then mash with the butter.  Add the cream until the consistency is smooth. Add seasoning to taste. Set aside until you are ready to use.

To Serve

1. Heat the mashed potato and put in a piping bag, pipe the mash into three small circles on a rectangular plate.
2. Sauté the spinach with a little butter and season with salt and place on the mashed potato.
3. Reheat the pork fillets, each one cut into 3 pieces  and place on top of the spinach.
4. Place a piece of  black pudding on top of the pork.
5. Spoon the apple puree on top of the black pudding.
6. Finish with Grain Mustard Sauce.

Ingredients

Pork

4 Fillets of Pork

Salt & Pepper to Season

Mashed Potato

500g Maris Piper Potato

150g Butter

100ml Double Cream

75g  Salt

Apple Puree

2 Large Bramley Apples

100g Castor Sugar

Pinch of Cinnamon

To Be Served With

200g Fresh Spinach picked and washed

200g Black Pudding cut into 12 pieces

Grain Mustard Sauce

Salt & Pepper