2019 KEEN HOME COOK FINALIST: SUE STONEMAN
Stuffed Pork Tenderloin with Sweet Potato Puree, Braised Vegetables and a Cider Sauce
"For the main course I wanted to create a slight twist on a roast pork dinner, using a reasonably priced piece of meat which you stuff and roll like a roulade so that when you slice into it you see different colours and shapes. Nothing goes better with pork than apple and cider, so I wanted to include these into the dish. The sweet potato puree is lovely and sweet. It's a tasty, colourful plate of food which everyone seems to enjoy."
I pork tenderloin
1 chicken breast
100g black pudding
14 rashers pancetta (enough to wrap the pork)
1 egg white
100-150ml double cream
Salt & Pepper
For the vegetables:
1 fennel bulb
2-3 carrots (new with tops on if possible)
2 sweet potatoes
For the apple sauce:
splash of cider and water
sprinkle of cinnamon
For the cider sauce:
285ml chicken stock
few knobs of butter
Salt and Pepper
1. Preheat oven on to 180C.
2. Wash the sweet potatoes, pierce, put on a baking tray and place in the oven.
3. Make a chicken mousse by placing the chicken breast in a blender, add some double cream and a little of the egg white to make a smooth mousse, adding fresh tarragon, salt and pepper.
4. Take the pork tenderloin, trim and remove the silverskin if present. Cut down the loin lengthways but not right through.
5. Layer between two sheets of clingfilm and batten out flat with a rolling pin to get a thin square.
6. Spread over the chicken mousse.
7. Cut up the black pudding into squares and sprinkle this over the mousse. Tear off some tarragon leaves and place them on the top. Season with salt and pepper.
8. Using the clingfilm as an aid, carefully roll up the pork tenderloin to make a roulade.
9. On another sheet of clingfilm, layer up the pancetta. Place the roulade of pork on top of this, join side down and again, using the clingfilm to help, roll the pancetta around the pork.
10. Heat up a frying pan and carefully brown the roulade all over and place in the oven for 20-25 minutes until cooked.
1. Make the sauce by pouring the chicken stock and cider into a saucepan and reduce down over a high heat. Whisk in a few knobs of butter. Keep aside.
1. Slice the fennel bulb, wash carrots and broccoli. In a frying pan add some oil followed by the fennel, season and cook for a few minutes.
2. Add some cider putting a lid on to capture the steam. After a while, add the carrots followed by the broccoli. Keep warm.
3. Take the sweet potatoes out of the oven and take the soft flesh out from the skins.
4. Place in a blender with some butter, add some salt and pepper and blitz into a smooth puree. Keep warm.
1. For the apple sauce, peel, core and cut up the apples into a saucepan with a little water and cider and sprinkle of cinnamon.
2. Slowly poach until the apples become soft and mushy.
3. When the pork is cooked, take out of the oven and let rest. When ready to plate up, carefully slice.
4. Plate up the pork on top of the fennel, arrange the vegetables, drizzle with some of the cider sauce not forgetting a dollop of the apple sauce.
5. Put the remaining cider sauce into a little jug.