Try James Tanner’s pork with a twist for an alternative Sunday lunch
- 150g pork fillet50g black pudding
- 250g mashed potato
- 3tbsp maple syrup
- 1 pear
- 50ml red wine
- 100ml beef stock
- 1 knob butter
- 1 chopped shallot
Roast the pork in a sauté pan for 2 to 3 minutes.
Bake in the oven at 200 C for further 5 minutes. Half way through baking add maple syrup by coating over the pork.
After cooking, leave pork to rest on a wire rack for 2 minutes.
Slice black pudding, drizzle with olive oil and cook for 3 minutes in oven at 200 C.
Slice pear, coat in olive oil and chargrill on both sides for 2 minutes.
For sauce, sauté shallot for 1 minute, then add the wine.
Reduce the wine by half, add the stock and reduce liquid by two thirds. Strain and whisk in a knob of butter.
To serve, heat mashed potato and arrange on plate then slice pork and arrange alternately with slices of black pudding over the chargrilled pear, drizzle red wine sauce.