Cook The Sparkle Horse's signature pan fried pork loin
- A Bite To Eat published her project Pan Fried Pork Loin Stuffed With Stornoway Black Pudding 05 May 06:00
You Will Need
Trim off excess fat from pork fillet and slice open across its length without cutting all the way through.
Break up the black pudding.
Open up the pork fillet and lay the black pudding inside.
On a clean surface, lay the Parma ham in slightly overlapping slices and lay the pork fillet on top.
Wrap the ham around the pork so that it's completely covered.
Pre-heat oven to 200 degrees celsuis.
Heat a splash of olive oil in a large non-stick frying pan and add the pork, seam side down.
Brown then turn over to brown the other side.
Continue cooking and turning for 3-4 minutes then place in the oven for 10 minutes or until cooked.
Garlic Cream Sauce -
Finely dice the onion and sweat off in a small saucepan with a splash of olive oil.
Add 2-3 cloves of crushed garlic and cook until softened.
Add the white wine and reduce down by half.
Add the cream and seasoning and cook until thickened.
Mix with stick blender.
Mashed Potato -
Peel the potatoes.
Dice then add to a pan of boiling water, cook for 12-15 minutes until tender.
Drain and then mash.
In a separate pan, heat the butter and cream over a low heat until butter has melted.
Add mashed potato and cream mix together and add salt and pepper to taste.