Pork tenderloin and black pudding kebabs with cider sauce.

Ingredients (serves 4).

• 450g pork tenderloin (sliced into thick discs.
• 4 rashers streaky bacon (cut into small pieces).
• 300g black pudding (sliced).
• 1 small onion.
• 50g butter.
• 2tbsp plain flour.
• 500ml good quality dry cider.
• 500ml chicken stock.
• 1 tsp mustard powder.
• 100ml cream.
• 1 tsp tomato puree.
• Pinch of salt.
• Pepper.
• Pinch of thyme.
• 1 bay leaf.

Method (sauce).

• In a heavy pan,sweat the chopped onion in the butter until soft,stir in the flour and cook gently for 2 minutes,then slowly stir in the cider and stock a little at a time.
• Cook for 2 or 3 minutes,then add mustard powder,cream, tomato puree, pinch of salt,pepper,thyme and bay leaf and stir.Cook uncovered on a very low heat for 15 minutes,stirring occasionally. Carefully remove the bay leaf and check seasoning.

Meanwhile

• Prepare the kebab skewers starting with a piece of pork followed by a slice of bacon then a ring of black pudding.Repeat along the skewers until full.
• Brush with melted butter,and grill under a fairly high heat turning a few times,until the pork is cooked-approximately right minutes.
• Serve on caramelized apple slices,or apple and potato mash,with a pool of sauce on the side.

Delicious!!!