You’ll Need
For the Wellington
1 large pork tenderloin (500–600g)
1 tbsp olive oil
Sea salt
Freshly cracked black pepper
150g black pudding, skin removed
1 Braeburn apple, finely diced
1 shallot, finely diced
20g butter
2 tsp wholegrain mustard
1 sheet ready-rolled puff pastry
1 egg, beaten
For the Cider Cream Sauce
200ml dry cider
150ml double cream
1 tbsp wholegrain mustard
1 tsp Dijon mustard
1 shallot, finely diced
20g butter
1 tsp fresh thyme leaves
To Serve
Creamy Dauphinoise potatoes
Buttered Savoy cabbage
Honey-glazed Chantenay carrots
Fresh thyme sprigs
Optional but Dangerous
Crispy pancetta shards
Black truffle shavings
Roasted shallots
Apple crisps
Method
Remove the pork from the fridge 30 minutes before cooking.
Pat the pork dry with kitchen paper and season generously with sea salt and freshly cracked black pepper.
Heat the olive oil in a frying pan over a high heat.
Sear the pork for 1 minute on each side, just until lightly browned.
Remove from the pan and allow to cool completely.
In the same pan, melt the butter.
Cook the shallot for 2–3 minutes until softened.
Add the diced apple and cook for another 3 minutes until lightly caramelised.
Crumble in the black pudding and cook gently for 2–3 minutes, stirring until just softened.
Remove from the heat and allow the filling to cool.
Brush the cooled pork with the wholegrain mustard.
Roll out the puff pastry if required.
Spread the black pudding mixture along the centre of the pastry.
Place the pork on top and wrap tightly, sealing all the edges.
Brush all over with beaten egg and lightly score the top with a sharp knife.
Preheat your air fryer to 190°C.
Place the Wellington into the basket.
Air fry for 24–28 minutes, until the pastry is deeply golden and crisp and the pork reaches an internal temperature of 63°C.
Allow the Wellington to rest for 10 minutes before slicing.
Meanwhile, melt the butter in a saucepan.
Cook the shallot for 2 minutes until softened.
Pour in the cider and simmer until reduced by roughly half.
Stir in both mustards, the thyme and the double cream.
Simmer gently for 3–4 minutes until the sauce becomes smooth and lightly thickened.
Slice the Wellington into thick portions.
Serve alongside creamy Dauphinoise potatoes, buttered Savoy cabbage and honey-glazed Chantenay carrots.
Generously spoon over the cider cream sauce and garnish with fresh thyme sprigs.