Roots Pork Tenderloin
Doreen’s Black Pudding
6-8 rashers of bacon
Knob of butter
Ampleforth Abbey Cider
Dash of cream
Salt and pepper
Seasonal vegetables to serve
- Butterfly the pork tenderloin by cutting in half lengthwise (but not all the way through) and open it like a book. Pound the pork so it is even (about 1cm) thick.
- Put a row of black pudding, finger sized strips, down the middle, then form a roll and wrap with bacon.
- Once stuffed and rolled, roast at 220C to caramelise the outside and crisp the bacon melting the bacon fat into the pork but keeping the inside tender and juicy, then roast for another 25-30 minutes.
- For the cider jus - reduce the cider then add to the meat juices with a splash of balsamic or a fruit vinegar. Add the cream and a drizzle of honey.
- For the celeriac mash, peel and cut into chunks. Boil in salted water until tender then mash until creamy with butter and seasoning to taste.
- Drizzle the jus over the meat and creamed celeriac and serve with seasonal vegetables.