Pork fillet, butternut squash puree, black olive oil, oven dried black olives, red wine jus

This was an extension of the venison fillet I cooked recently.  A few changes to suit the pork.  The balance I've got to say was sublime.  As with the venison dish, just complete perfection on the plate (for my taste).  Texture from oven roasted squash seeds and those olives that I've become obsessed by.