James Tanner’s maple-baked pork fillet Recipe

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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
  • Sauce
  • 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.

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