Maple-Baked Pork Fillet with Black Pudding and Pear

A simple red wine sauce enriched with butter adds a final flourish to James Tanner's inventive blend of meat and fruit
By James Tanner
Maple-Baked Pork Fillet with Black Pudding and Pear
  • Rating:
  • Serves: 1
  • Cook Time: 25 minutes
  • Prep Time: 30 minutes
  • Effort: easy


For the sauce

  • olive oil
  • 1 shallot, finely chopped
  • 50 ml red wine
  • 100 ml beef stock
  • 1 knob butter
  • salt and black pepper

For the meat

  • 150 g pork fillet
  • 50 g black pudding, sliced
  • 3 tbsp maple syrup
  • 1 pear, cored and sliced


1. Preheat the oven to 200C/gas 6. To start the sauce, heat some oil in a saucepan. Add the shallot and sauté for 1 minute. Add the wine, bring to a boil and simmer until reduced by half. Add the stock, return to the boil and simmer until the volume of liquid has reduced by two-thirds.

2. Meanwhile, heat a little oil in an ovenproof sauté pan. Fry the pork fillet over a high heat for 2-3 minutes. Transfer to the oven to roast for 5 minutes, basting the pork all over with the maple syrup halfway through cooking.

3. Put the black pudding on a baking tray. Drizzle with olive oil and cook in the oven for 3 minutes.

4. Heat a ridged griddle pan over a high heat. Lightly coat the sliced pear with olive oil and grill on both sides for 2 minutes.

5. When the pork is done, remove it from the oven and leave to rest on a wire rack for 2 minutes.

6. To finish the sauce, strain it into a clean pan, discarding the solids, then whisk in the butter.

7. To serve, slice the pork. Divide the pear among serving plates. Arrange the pork in alternating slices with the black pudding. Drizzle the red wine sauce around and serve.

Rate This Recipe