Sautéed pork loin with shiitake mushrooms, a little white pudding and mustard pan jus.
White pudding is a traditional Scottish dish of suet and oatmeal – think black pudding without the blood! Rich, slightly sweet and really, really delicious!
This simple dish works equally as well without the white pudding and makes a great weekday supper.
Pork Loin, Shiitake, White Pudding
For the Pork, White Pudding and Pan Jus: 4 Pork Loin Steaks, 2tbsp Unsalted Butter, 75ml White Wine, 100ml Chicken Stock, 1tbsp Wholegrain Mustard, 1tsp Honey, 1 White Pudding Ring (Warmed), Sea Salt, Cracked Black Pepper
For the Shiitake: 200g Shiitake Mushrooms (Cleaned and Quartered), 1 Garlic Clove (Crushed), 1tbsp Unsalted Butter, Small Handful Chopped Parsley, 1/2tsp Grated Nutmeg, Sea Salt, Cracked Black Pepper
1) Place a large frying pan over a medium heat and melt the butter. Season the steaks with a little salt and black pepper. Fry for around 5 minutes each side or until cooked through. Once cooked set aside, cover and allow to rest for 10 minutes.
2) In the same pan you have cooked the pork, deglaze with the white wine and add the chicken stock. Simmer until reduced by half and stir through the mustard and honey. Season and keep warm.
3) Meanwhile make the mushrooms. Place a medium frying pan over a medium heat and melt the butter. Add the garlic and allow to brown slightly. Add the mushrooms and parsley and toss to combine – cooking for 5 minutes until tender whilst tossing. Season with sea salt and black pepper.
4) Slice the pork steaks and serve with the mushrooms, pan jus and some crumbled white pudding which has been warmed through.