Pork fillet with sautéed apple, black pudding and Calvados sauce

Pork fillet with sautéed apple, black pudding and Calvados sauce

By
From
Kitchin Suppers
Serves
4
Photographer
Laura Edwards

I love pork in all its different guises, but this recipe is a particular favourite of mine. Pork and apple are traditionally paired, but I’m adding a twist here by including some black pudding and serving the dish with a creamy Calvados sauce. Use good-quality free-range pork for optimum flavour and take care to avoid overcooking, which quickly toughens and dries the meat.

Ingredients

Quantity Ingredient
4 pork fillet pieces, (tenderloin) pieces, about 160-170g each
sea salt
freshly cracked black pepper
olive oil, for cooking
2 crisp, green-skinned dessert apples
4 slices good-quality black pudding
50g butter
100ml calvados
250ml whipping cream

Method

  1. Heat the oven to 180°C. Season the pork fillets with salt and cracked pepper. Heat a non-stick ovenproof frying pan over a medium-high heat and add a little olive oil. When hot, add the pork fillets and cook for 2–3 minutes, turning to colour all over.
  2. Transfer the pan to the oven for 5–6 minutes to finish cooking the pork. In the meantime, cut each apple into 6 wedges and remove the core; set aside.
  3. When the pork is cooked through, transfer it to a warm plate and set aside in a warm place to rest.
  4. Meanwhile, return the pan to the heat, add the black pudding slices and fry for 2–3 minutes on each side until cooked. Remove from the pan and place with the pork.
  5. Now add the butter to the pan, allow to melt and then add the apples. Sauté for 3–4 minutes. Now add the Calvados and flambé, standing well back and using a long match to set the alcohol alight. Once the flame had subsided, let the liquor bubble to reduce right down, then remove the apples with a slotted spoon and add them to the pork.
  6. Pour the cream into the pan, bring to the boil and season with a little salt and pepper. Reduce again, until thickened to the required consistency. Taste and adjust the seasoning as necessary.
  7. Slice the pork fillets and arrange on warm plates with the black pudding. Pour on the creamy sauce and finish with the sautéed apple wedges.
Tags:
The Kitchin Restaurant
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