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Pork Fillet with White Pudding and Pistachio Stuffing

(for 4)
1 large Pork Steak (700g/1lb. 8oz.))
225g (8 oz.)White Pudding ( preferably coarse as made by your own butcher or by Shaws or Clonakilty)
3 firm eating apples
110g (4 oz.) shelled Pistachios
280ml (10 oz.) Apple Juice (Crinnachtaun if possible)
30g (1 oz.) Butter
30g (1 oz.) Flour.

Trim all fat and membrane from the pork steak.
With a sharp knife cut it along the length but not all the way through.
Flatten the pork along this cut and then cut again half way between the cut and the edges. Put it between two pieces of cling film and bash it with a rolling pin ( this both flattens it and makes it more tender)
Put the white pudding into a bowl and add two tablespoons of the apple juice.Mix this with the pudding to soften and then peel one of the apples and cut into little dice and add this and the pictachios into the pudding.
Form this into a rough sausage shape the length of the pork steak. Place in the middle and then pull the edges firmly around to make a neat parcel.
Wrap this parcel up (again firmly) with tin foil, making sure to seal it by scrunching up the edges well.
Roast this in a hot oven(Gas 6, 200C, 400F) for 45mts approximately.
While it is cooking peel and cut the other two apples into little dice.
Fry in the butter in a hot pan until they are brown. Sprinkle over the flour and stir well into the pan juices.Pour on the apple juice and let it all simmer together for a few minutes .Season and add a little extra water to thin or boil vigorously to thicken which ever you like.
Take the pork from the oven and let it sit for 5 mts to rest. (this does make the meat more moist) Unwrap from the tinfoil and carve into slices before serving.Pour over the sauce and serve with boiled potatoes and a crunchy root vegetable like carrot or celeriac.



April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef