For the potatoes
|3 sprigs sprig||Rosemary Rosemary|
|450 ml ml||Chicken Stock Chicken Stock|
For the pork
|1 tbsp tbsp||Olive Oil Olive Oil|
|130 g g||Black Pudding Black Pudding|
|chopped into chunks|
|1||Pork Filet Mignon Pork Filet Mignon|
|6 tbsp tbsp||Apple sauce Apple sauce|
Gluten Free - Black Pudding and Apple stuffed Pork Fillet with sliced Potatoes
1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. For the sliced potatoes, lightly grease a large baking dish with butter. Add a layer of potato slices, then a layer of sliced onion, a sprinkling of chopped rosemary and some salt and pepper & repeat. Top with the stock.
2 Place the potatoes in the oven and bake for an hour, or until golden & tender.
3 Split the pork fillet lengthwise, cutting almost, but not quite, the entire way through. Open the fillet out. Cover with cling film and bash with a rolling pin to flatten.
4 Season with salt and black pepper. Mix the black pudding together with the apple sauce, then fill the pork with the black pudding & apple sauce mix, folding the meat back over to enclose.
5 Lay the rashers on a chopping board, overlapping slightly. Place the stuffed pork on top and roll up in the rashers, securing with a few cocktail sticks. Place, seam side down, in a large roasting tin and drizzle with the olive oil.
6 Roast the pork in the oven for the final 50 minutes of the potatoes’ cooking time or until cooked throughout then serve with the potatoes.