PORK FILLET

– Pork fillet medallions
– Black pudding
– Pancetta
– Parmentier potato
– Wholegrain mustard
– Cream
– White wine
– Tenderstem
– Broccoli spears

– Trim half a pork fillet and cut into medallions
– Blanch 3 spears of tenderstem broccoli
– In a pan add wholegrain mustard, cream, white base and reduce
– Slice and cook black pudding
– Cook pancetta
– Slice cooked pork and display as per photo