Pork, Shiitake, White Pudding

Pork, Shitake, White Pudding

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
Serves 4

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.



Brined Pork, Baked Apple & Mustard

Brined Pork, Baked Apple & Mustard

Brining pork makes an incredible difference to its succulence and flavour – allowing the opportunity to play with the flavour of the brine to create a truly unique dish.

Pork loin chops are marinated in a simple juniper and garlic brine and served with a baked apple and simple wholegrain mustard sauce.

Brined Pork, Baked Apple & Mustard
Serves 4


For the Pork: 4 Pork Loin Chops (Bone In), 100g Sea Salt, 100g Caster Sugar, 10 Black Peppercorns, 12 Garlic Cloves (Bashed), Large Handful Fresh Thyme, 1tbsp Juniper Berries (Bashed), 4 cups Water

For the Apple: 4 Eating Apples (Cored), 2tbsp Sultanas, 1 Lemon (Zest), Grated Nutmeg

For the Mustard Sauce: 1/2 Glass White Wine, 150ml Single Cream, 2tbsp Wholegrain Mustard, 1tsp Honey, Cracked Black Pepper


1) Make the brine by combining the sugar, salt and water in a pan and bringing to the boil. Once the salt and sugar have dissolved remove from the heat and set aside to cool. Once cooled, add the other ingredients (excluding the pork) and mix well to combine. Place the pork in a shallow dish and cover with the brine. Cover and store in the fridge for 12 hours.

2) Make the baked apple by stuffing the centre with sultanas and topping with a little lemon zest and grated nutmeg. Bake in the oven at 180c for 20 minutes until tender but not split.

3) Meanwhile, cook the pork chops in a little oil in a large frying pan over a high heat. Cook for around 8 minutes each side (depending on thickness) until cooked through. Once cooked, remove from the pan and allow to rest for 10 minutes.

4) Whilst the pork is resting, make the mustard sauce. Keep the heat high on the pan the pork was cooked in and add the white wine. Allow to reduce by half and add the mustard and honey, stirring to combine. Turn the heat down low and add the cream, stirring well to combine. Allow the cream to come to the boil and thicken slightly. Remove from the heat and season to taste with black pepper.

5) Carve the pork from the bone and serve with the baked apple and mustard sauce.