Fillet of Pork with Black Pudding stuffing rolled in bacon with seasonal veg.

Frank McCormick

Frank McCormick from St Johns Catholic Comprehensive in Gravesham 2018 finalist

I really like cooking with pork and wanted to serve it with a stuffing that was unusual.

Method

Chop the onion, mushroom, and garlic and saute off with some oil.
Add the black pudding by grating it into the mix.
Slice open the fillet and season.
Spread the stuffing over the meat and roll up.
Line the bacon onto a board and place the meat onto the bacon and wrap and roll the meat.
Cover and set aside in the fridge.

Peel the potatoes and slice into thin disks
In dish melt the butter and layer the potato with seasoning into an oven proof dish
Place the meat and potatoes in the oven to roast.

Prepare the carrots and parsnips part boil them and place them on a tray ready to finish roasting them.

In a saucepan add the stock and red wine and reduce.
Add the jam and reduce.
Adjust the sauce using some balsamic vinegar
Place the carrots and parsnips into the oven to finish cooking

When everything is ready take the meat out of the oven and slice into 4 rounds
On a plate place the pork, potatoes along with the sauce and vegetables




Ingredients

Trimmed fillet of pork
50g Black pudding
4 slices of very thin smoked bacon
1 Shallot
1 Garlic clove
2 Mushrooms
1 Teaspoon of chopped parsley
3 Carrots
3 Parsnips
50ml Chicken Stock
150ml Red wine
Salt & Pepper
3 Tbsp Plum Jam
Balsamic Vinegar
2 Potatoes
2 tbsp butter
Olive oil