h4. For the loin
# Preheat your oven to its highest setting (250cgas 9) and put an oiled baking tray into the oven to get hot.
# Season the loin of pork with salt and pepper.
# Place your pork onto your heated tray and roast for 15-20 minutes.
# Then, turn the oven's heat down to 180Â°c and roast for approx 25 minutes per 450g until cooked through.
h4. For the fillet
# Cut your fillets in half crossways and season well. Roll in flour, then egg, then polenta.
# Heat one tbsp of oil in a frying pan and fry the meat for 2-3 minutes until browned.
# The roast for 15 minutes until cooked through.
h4. For the terrine
# Make the filling by dicing up or mincing the pork, add the egg. Place in a food processor and purée.
# Place in a bowl and add the diced pork, black pudding, button onions, sage and flat leaf parsley.
# Gently fold in, season well with salt and freshly ground pepper.
# Roll in cling film and tin foil.
# Place the terrine in a large deep roasting pan and place in the oven.
# Carefully pour in hot water around the terrine until the water reaches half way up the terrine.
# Bake for 50 minutes to 1 hour until cooked through.
# Best served at room temperature.
h4. For the apples
# Melt butter and sauté the apples.
# Add a touch of lime juice and warm for another few minutes.
h4. For the sauce
# Sauté the shallots, add the vinegar until its almost evaporated.
# Add the port, reduce to half, add red wine and reduce by half again.
# Add the chicken stock and simmer for 1 hour, strain and adjust the seasoning with salt and pepper.
Best served with butternut squash purée, seasonal Yorkshire vegetables and creamed potatoes.
# Trim any fat from the pork, pierce with a sharp knife, and insert garlic and rosemary into the slits, cover with Guinness, extra virgin olive oil, peppercorns, bay leaves and salt, and marinate for at least 24 hours.
# Peel potatoes and slice as finely as possible, and layer in an oven proof dish, alternating with the finely sliced onion, repeating until the dish is 2/3 full.
# In a separate pan, bring to the boil the cream and stock cube, and pour over the onions and potatoes. Bake for an hour at 130C.
# Sauté the thinly sliced red onion and garlic in the extra virgin olive oil.
# Cut the bacon into small pieces and add to the pan.
# When the bacon is translucent, add the cabbage and grated apple.
# When the mixture is just soft, season with the vinegar, sugar, salt and pepper.
# Remove the pork from the marinade, and roast in a hot oven for about 15 minutes.
# Sauté the shallots and peppercorns, and deglaze with the brandy.
# Add the Worcester sauce and cream, and reduce by half.
# Season with the dijon mustard and salt and pepper.
# To assemble, place a ring mould on a plate.
# Put the cabbage in first, followed by the Dauphinoise, and top with thick slices of the pork.
# Remove the ring mould and finish with the peppercorn sauce.