LOIN OF PORK IN A BLACK PUDDING CRUST

How to cook: LOIN OF PORK IN A BLACK PUDDING CRUST

Ingredients:

1 litre (13/4 pints) extra virgin olive oil
900g (2lb) pork loin joint
100g (31/2 oz) black pudding, chopped
85g (3oz) panko breadcrumbs
grated zest of 1 unwaxed lemon
1 tbsp finely chopped fresh sage
salt and freshly ground black pepper
2 eggs, beaten
2 Granny Smith apples, peeled, cored,
and diced
2 tbsp pure maple syrup

FOR THE LENTILS

1 tsp olive oil
1 large banana shallot, finely chopped
1 garlic clove, crushed
100g (31/2 oz) smoked back bacon, cut
into small cubes
1 celery stick, chopped
1 large carrot, chopped
150ml (5fl oz) chicken stock
1 tbsp sherry vinegar
225g (8oz) cooked Puy lentils
(100g/31/2 oz dry weight)
1 tbsp chopped parsley

FOR THE CELERIAC MASH

175g (6oz) celeriac, peeled and
cut into cubes
350g (12oz) Desiree potatoes,
peeled and cut into cubes
30g (1oz) butter
4 tbsp double cream

FOR THE SAUCE

300ml (10fl oz) ready-made pork
demi-glace or concentrated pork stock
2 tbsp Calvados
2 tbsp dry scrumpy cider

Directions:

Pour the oil right into a deep pan, high temperature to simmering stage, and poach the pork in it for three minutes. Get rid of in the oil and put aside to cool.

To the lentils, high temperature the oil in the saute pan, include the shallot and garlic and saute, stirring, till delicate. Add the bacon, celery, and carrot and cook for 5 minutes. Pour inside the stock and vinegar and simmer, uncovered, until eventually the vegetables have softened. Include the Puy lentils and simmer, uncovered, until eventually the liquid has been absorbed.

Set the black pudding, breadcrumbs, lemon zest, and sage in the meals processor. Procedure to generate fine crumbs, then period effectively.

Preheat the oven to 200/C (400?F/Gas 6). Dip the pork in egg then coat in breadcrumbs. Repeat, then shallow fry on all sides and roast for 15 minutes. Lessen the heat to 180?C (350/F/Gas four) and cook for the even more 45-50 minutes until cooked by means of. Leave to relaxation.

Boil the celeriac and potatoes in salted water for 15-20 minutes. Drain and mash. Beat in the butter and cream and period effectively.

For the sauce, reduce the pork demi-glace and add the Calvados and scrumpy. Simmer till syrupy. Set the apples within a pan using the maple syrup and cook rapidly about high warmth to caramelize.

Reheat the mash, sauce, and lentils and stir parsley to the lentils. Slice the pork. Divide the lentils in between 4 plates and top rated with pork and apple. Make quenelles of mash and drizzle sauce about to complete.

SERVES 4

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