Head Chef Paul Winch,
Royal Oak
Cues Lane,
Bishopstone
01793 790460
How to make... Tenderloin of pork, wrapped in sage butter and prosciutto
Black pudding, rhubarb jam and champ !
Easily available pork fillet, try and use organic as we do, even pop along to Royal Oak and ask for Paul, I'll point you in the right direction
You'll need 1 fillet or tenderloin as we chef types say, this will generously feed two or three adults easily
1 pack sliced prosciutto
1 of 2 spring onions
Butter
Double cream
Carrots
1 ball or log of black pudding , I use lavestokes own, amazing!
1 stick of rhubarb washed, topped and tailed
Sage, some peeled, washed and mashed potato
Handful of sugar
Put oven on at 200 degrees, meanwhile get a fry pan on the stove on a low heat to start heating up for sealing your pork fillet
Take the pork fillet and cut into equal sided cannons - 2 or 3 depending on how many you need to feed
Season
Roughly chop four leaves of sage nice and small, melt 50g butter, mix in the sage and dip pieces of pork in
Leave to soak and on a clean board lay out the prosciutto
Wrap each fillet completely and tightly in the ham and carefully place each fillet in the fry pan and seal each side in a little butter or olive oil until slightly browned
Carefully place each piece on a baking tray and place in oven for twenty minutes
Meanwhile slice some lovely organic carrots, place in hot water, add Akron of butter and a little sugar, boil then simmer till cooked
Take the rhubarb and chop into 1 cm slices, place in a saucepan, add a tablespoon of sugar and a little water, boil till soft, then stir in a little butter to complete your jam
Have your hot mash ready, chop up the spring onions and mix into the mash, make sure it's seasoned well and you indulge in plenty of butter and cream!! Naughty but nice
Use the fry pan from the pork, and carefully fry a ring of black pudding per person, cook on both sides for a couple of minutes, season
Rest your pork for five minutes before slicing and arranging around your "champ" place the black pudding to the left slightly and add a dollop of the rhubarb jam
Enjoy!
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules here