INGREDIENTS
2 Pork Tenderloin, trimmed of all excess fat
1 tbsp Dijon mustard
4 tbsp porridge oats
1 black pudding stick, sliced
For the Vegetable Ratatouille:
1 jar roasted peppers
1 aubergine, peeled & finely diced
1 green courgette, peeled & finely diced
2 tomatoes, diced
For the Apple and Grain Mustard sauce:
1 large shallot, finely sliced
1 garlic clove
50ml cider
300ml good quality chicken stock
200ml double cream
1-tbsp grain mustard
To garnish:
Picked chives
Recipe continues
METHOD
Brush the pork with the mustard then roll in the oats.
Seal in a hot pan and cook in a hot oven 200˚C for approx 5-6 minutes. When cooked allow to rest for approx 3-4 minutes.
In a pan fry the black pudding.
To make the vegetable ratatouille; in a pan heat olive oil, fry quickly the aubergine and the courgette to cook but not to loose the colour adding the peppers when almost ready.
Allow to cool then add the diced tomato.
To make the Apple and Grain Mustard sauce: cook the shallot and garlic in a pan until translucent. Add the cider and cook for 2 minutes. Add chicken stock and bring to the boil, add cream bring back to the boil and put into food processor, pass through a fine sieve and add grain mustard.
To assemble; place the slices of pan fried black pudding running down the centre of the plate, place 3 equal slices of pork on top of the black pudding then top with the ratatouille and drizzle the grain mustard sauce around the plate. Garnish with picked chives.