Pork Loin with Dan Kelly Cider Apple Sauce, Smoked Black Pudding, Candied Walnuts and Fried Cabbage

Added November 21, 2018 in


This week for our Wednesday Winter Series, we have called upon Dan Kellys Hand Craft Pressed Cider to help warm us up. No better man. (Read on here if you would like to know more about the man behind this superb Cider.)

As you well know, we are huge advocates of promoting what is on our doorstep. I don’t know about you, but I get great satisfaction knowing where my ingredients come from, the producer behind it and their story. It makes up for a much more impressive and interesting dish. One to brag to friends about 😉

Its true that apple and pork are the best of friends, however throw our smoked black pudding in the mix and I promise you a dish packed with sublime flavour , destined to warm the belly up.

Pork Loin with Dan Kelly Cider Apple Sauce, Crispy Smokin Butcher Smoked Black Pudding, Candied Walnuts and Fried Cabbage

Prep time: less than 30 minutes

Cooking time: 1 hour

Serves 4


For the Dan Kelly Cider Apple sauce

  •      25g unsalted butter
  •      4 Bramley apples, peeled and cut into chunks
  •      50g castor sugar
  •      200ml Dan Kelly Cider

For the Candied Walnuts

  •       100g Castor sugar
  •       100g walnut halves
  •       Rapeseed oil, for shallow frying

For the Crisp Smokin’ Butcher Smoked Black Pudding

  •      200g smoked black pudding
  •      50g plain flour
  •      2 eggs, beaten
  •      50g breadcrumb
  •      Rapeseed oil, for deep frying

For the Pork

  •       4 thick cut pork chops on the bone
  •       Salt and pepper

For the Fried Cabbage

  •    25g unsalted butter
  •     1 cabbage, sliced thickly
  •     Salt and pepper



  1. For the apple cider sauce, heat the butter in a saucepan. Add the apples, sugar and the Dan Kelly cider. Bring to a simmer over a gentle heat and cook until the apples are very soft. Add a little more cider or water if the mixture becomes too dry. Stir from time to time.
  2. Next make the candied walnuts. Make a syrup by heating the sugar with 100ml water until the sugar is dissolved. Bring to the boil and add the walnut halves. Remove from the heat and set aside to cool.
  3. For the crisp smoked black pudding, cut the pudding into 2½cm/1in chunks. Dust the pieces in flour, dip in the beaten egg and coat with breadcrumbs. Store in the fridge until ready to cook.
  4. For the pork, season the pork chops with salt and pepper. Heat a dry non-stick pan over a medium heat until hot. Place the chops in the pan to render down the fat (this needs to be done gently so that the fat becomes brown and crisp). Turn over and cook in the same way as before. When the pork is cooked (approximately 10 minutes), remove from the pan and set aside to rest in a warm place until ready to serve.
  5. For the candied walnuts, drain the walnuts and discard the syrup.
  6. In a deep frying pan or sauté pan, heat the rapeseed oil until hot. Shallow fry the walnuts until crisp (approximately 30 seconds), then drain on kitchen paper. Repeat the process with the black pudding. Set aside to drain on kitchen paper.
  7. For the cabbage, heat the butter with 50ml water to make an emulsion. Add the cabbage, cover with a lid and steam for 2-3 minutes. Season with salt and pepper.
  8. To serve, place a pork chop on each plate with a spoonful of apple sauce, some candied walnuts, crisp black pudding and cabbage. Drizzle over any cooking juices from the pan the pork chops were cooked in.

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