Pork fillet stuffed with black pudding, apple and sage

¼ eating apple

2-3 sage laves

25g black pudding

170g pork tenderloin fillet

5 lean dry-cured rashers streaky bacon

Sage and Apple Sauce (to share between two)

2 cooking apples

1 x 15ml spoon granulated sugar

2 x 15ml spoon water

2 fresh sage leaves

10g butter

Non-stick baking tray,  apple corer, 2 x vegetable knives, chopping board, small bowl, red chopping board, vegetable peeler, saucepan with a lid, measuring spoons,  wooden spoon, pan stand

1. Preheat the oven to gas mark 5, 190°C.
2. Place a baking tray in the oven to preheat.
3. Core and slice the eating apple.
4. Wash the sage leaves.
5. Crumble the black pudding.
6. Place the pork fillet on a red chopping board and with a sharp knife make a horizontal slit along the length of the fillet to make a pocket.
7. Take the apple slices and arrange in a single layer along the length of the pocket. Arrange the black pudding on top of the apple slices.
8. Cover the black pudding with a layer of the sage leaves. Hold together the cut edges of the fillet. Wrap the bacon rashers around the fillet until it is completely covered.
9. Place the fillet on the preheated tray and then thoroughly wash and dry your hands.
10. Roast for about 30 minutes until the bacon is crispy and the juices from the meat run clear

To make the sauce:

1. Peel, core and thickly slice the cooking apple and place in a saucepan with the remainder of the eating apple slices.
2. Roughly chop the sage leaves and add to the saucepan.
3. Add the granulated sugar, water and butter.
4. Cover the saucepan and simmer for 10 minutes to soften the ingredients.
5. Stir well and put to one side, with the lid on, until ready to serve.

• Look for the Red Tractor badge when buying pork.
• Serve the fillet slices with the apple sauce, new potatoes and red cabbage
• The recipe also tastes good cold with salad

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