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Gluten Free - Black pudding and apple stuffed pork fillet with sliced potatoes

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Ingredients

For the potatoes

Butter Butter
(for greasing)
6 Potato Potato
2 Onions Onion
3 sprigs sprig Rosemary Rosemary
450 ml ml Chicken Stock Chicken Stock
Salt Salt

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
6 Bacon Bacon

Gluten Free - Black Pudding and Apple stuffed Pork Fillet with sliced Potatoes

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50 min
(8)

Method

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.

Diet

Fat27,6 g Carbonhydrates72,9 g kCal744

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