Paul Callery--Chef Instructor with the Defence Forces, School of Catering, McKee Barracks, Dublin.
Paul is also an active member of the Panel of Chefs of Ireland.

11oz (300g) pork fillet
2 medium potatoes
2oz (50g) mixed fruit, diced
10 fl oz (250 ml) cider
10 fl oz (250 ml) veal or chicken stock
1oz (25g) butter
2oz (50g) apple, diced
3oz (75g) black pudding
1/4 pint (125 ml) cream
1 tsp wholegrain mustard

Place the washed and peeled potatoes in boiling salted water and boil for 15--20 minutes until tender.
Cut and batten the fillet of pork into nice even medallions. Sauté the medallions until sealed on all sides. Remove from the heat and trim into rounds of about 2.5 ins.
Place thee trimmings and the black pudding in a blender, roughly chop and add the apple to the mixture. Layer the pork and pudding mixture in a mould and bake in the oven for 25 minutes at 180 C.
Mix the cider and stock and simmer until it has reduced by half, then add the butter to the simmering liquid. Add the fruit for the last 5 minutes of cooking.
Strain the potatoes and mash, add the mustard and season to taste.
Pipe the mash onto the plates and gently place the
gallette of pork on the plates. Spoon on the sauce and serve.