Pork Fillet Stuffed with Black Pudding and an Apple, Mushroom and Cider Sauce

Succulent pork fillet stuffed with black pudding, wrapped in bacon, and served with a creamy apple and cider sauce.

Pork Meat Main Course Dinner Party Autumn

Estimated Nutrition

Calories

1068.2

kcal / serving

4272.8 kcal total

Carbs

26.5g

per serving

105.8 g total

Fat

78.9g

per serving

315.6 g total

Protein

60.6g

per serving

242.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Soft Dark Brown Sugar

CondimentsSauces

Dijon Mustard

Dairy

Butter

200

Cream

Fruits

piece

Apples

peeled, cored, quartered

Liquids

250

Cider

Meat

800

Pork Fillet

null

400

Black Pudding

skin removed

250

Streaky Bacon

thinly sliced

NutsSeeds

piece

Sage Leaves

cut into strips

Sea Salt

to taste

Black Pepper

freshly ground, to taste

piece

Bouquet Garni

celery, parsley, bay and thyme

piece

Chervil

sprigs to garnish

OilsFats

Vegetable Oil

for frying

Olive Oil

Vegetables

piece

Onion

finely chopped

150

Button Mushrooms

Method

Heat the oven to 190°C.

Cut a slash down the length of the pork loin and stuff it with the black pudding molded into a sausage shape.

Lay the bacon rashers on foil, place the pork on top, add sage, season, and roll tightly using the foil.

Seal the roll join-side down in a hot ovenproof pan with vegetable oil, then brown the bacon.

Bake in the oven for 20-25 minutes and let it rest for 10 minutes.

Dissolve sugar and butter in a pan, then cook the apples in the caramel for 10-12 minutes until golden.

Sauté the onion in olive oil, add mushrooms, bouquet garni, cider, mustard, and seasoning.

Simmer for 10 minutes until reduced, then stir in the cream and apples without boiling.

Slice the pork, pour over the sauce, and garnish with chervil.