West of Ireland Roast
Tenderloin pork with apple sauce, baked potatoes & roasted root vegetables
A hearty crowd-pleaser that won't break the bank
In 1987, I left Errislannan to study Dairy Science in that distant and unfamiliar land of Murphy's Stout and other strange things — Cork. Working with Irish food suppliers ever since inspired this traditional but easy, inexpensive, and delicious recipe.
I call it the "West of Ireland Roast" because for years the ingredients would be found in almost every household, more or less. Where pigs were reared, the tenderloin was cooked fresh rather than preserved.
Anyone could make this roast to a near restaurant-standard. The fresh ingredients can cost as little as €12, but please do try to support your local butcher or grocer if you can, even if it costs a little more.
The rashers add flavour and prevent the pork from drying out, as does coating the veg and potatoes in a thin film of oil. For an extra flourish, place fresh sage leaves along the top of the pork before wrapping with bacon.
Ingredients — serves 4–5
Prep time: 45 mins · Cook time: 60 mins
1 pork tenderloin (pork fillet) · 1 pack streaky rashers (smoked) · ½ turnip · 6 carrots · 4 medium onions · 3 parsnips · Mixed veg of your choice (peppers, shallots, leeks, celery, etc.) · Dried mixed herbs (or fresh sage, rosemary, thyme, oregano) · Olive oil/vegetable oil · Medium sized potatoes (Roosters are best, but use your favourite) · 1 Bramley apple
Step 1 Chop turnip, carrots, onions, and parsnips into pieces (bitesize or a little bigger). Place veg in a large roasting tray, sprinkle with oil and chopped herbs, and stir.
Step 2 Wrap pork with rashers. Place the wrapped pork on top of veg in roasting tray.
Step 3 Clean potatoes with skin on. Coat in a little oil and place in another roasting dish.
Step 4 Preheat oven to gas mark 5/190°C oven/170°C fan. Place pork and veg tray on the top shelf and potatoes on the shelf underneath. No covering needed. Cook for an hour at least. Check meat and veg halfway through. Baste and return to oven without delay.
Step 5 Peel and chop apple. Place in a microwave-proof bowl and microwave for a couple of minutes until bubbling and broken down, or else stew in a saucepan. Sugar to taste is optional.
Step 6 The pork is cooked when the largest potato is cooked. Make sure the meat looks roasted and piping hot. If not sure, check with a kitchen thermometer for min. temperature of 76°C at centre. Remove meat and veg from oven and let sit for at least 10 mins. Turn off oven but leave potatoes there until serving. Carve pork into medallions and serve alongside veg, potatoes (optional butter or with sour cream and chives), and apple sauce.
Treacle Bread Pudding
A delicious and simple way to kiss Lent goodbye
Ingredients — serves 4–5
Prep time: 20 mins · Cook time: 30–40 mins
Before starting, let all ingredients reach room temperature.
3 eggs (beaten in a cup) · 275ml (10 fl oz) milk · 2 tbsp treacle · 1 heaped tbsp candied mixed peel · 1 heaped tbsp glacé cherries · 2 heaped tbsp raisins
Step 1 Butter white bread slices (thick), enough to twice cover the bottom of your oven-proof dessert dish.
Step 2 Butter the oven dish. Cover the base with a layer of buttered bread, butter side up. Sprinkle the cherries and raisins evenly on top of the buttered bread layer. Place another layer of buttered bread slices face down (making a sandwich of the raisins and cherries).
Step 3 Combine the beaten eggs with the milk/treacle/mixed peel until well combined. Pour this mix all over the bread.
Step 4 To finish, bake in a preheated oven at 180°C/160°C fan (Gas 4) for 30–40 minutes. Serve warm with custard, cream, or both.
Tom has Connemara Bakehouse, a pop-up bakery located in Errislannan, also offering yeast-free bread mixes for easy home baking, brown and white. To find out more just search Connemara Bakehouse online or text 086-3740739 or email blackiemc@gmail.com