Pork with black pudding & roasted rhubarb

Pork with black pudding & roasted rhubarb

A great dinner party dish that can be prepared 24 hours ahead, leaving just the sauce to prepare on the day

Difficulty and servings

Moderately easy

Serves 6

Easily doubled

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 50 mins

Method

  1. Heat oven to 190C/fan 170C/gas 5. Split the pork fillets lengthwise almost in half and open out like a book. Bash with a rolling pin to flatten, then sprinkle on all sides with salt, pepper and lemon juice. Fill the pork with the black pudding, folding the meat back over it to enclose it.
  2. Stretch the bacon rashers with the back of a knife, then wrap around the pork fillets, tucking the ends under the pork where possible. Transfer to a large roasting tin, drizzle with the oil, then roast for 30 mins.
  3. Meanwhile, heat the honey in a pan, then toss the rhubarb in the honey. Add to the roasting tin, then return to the oven for 10-12 more mins until the rhubarb is tender and the bacon nicely browned. Transfer the pork and rhubarb to a warm plate and keep warm while you make the sauce.
  4. Set the tin on the hob and add the stock. Bring to the boil, stirring to scrape all the pan juices from the base of the tin. Bubble for a few mins, then stir in the crème fraîche and whisk until it has dissolved into the sauce. Taste and adjust the seasoning if necessary.
  5. Cut the pork into slices and serve with the rhubarb and a little sauce poured over. Serve the remaining sauce separately.

Per serving

426 kcalories, protein 35.0g, carbohydrate 9.0g, fat 28.0 g, saturated fat 0.0g, fibre 1.0g, sugar 3.0g, salt 2.0 g

Recipe from Good Food magazine, May 2008.

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Latest comments and suggestions

Results 1-20

  • Binder photo Janet

    27 April 2008

    Janet rated and commented on this recipe

    5 stars

    Absolutely delicious and very easy. Would be great for a dinner party. Used a lot less black pudding than in the recipe.

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  • Binder photo wooz

    01 May 2008

    wooz rated and commented on this recipe

    5 stars

    This was a wonderful meal (with or without the rhubarb), very easy to make, and very delicious

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  • Binder photo Suzy

    19 May 2008

    Suzy rated and commented on this recipe

    5 stars

    Looked impressive, but was simple to make. Tasted great and even better cold the next day. Would be good as part of a buffet.

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  • Binder photo EMM

    21 November 2008

    EMM rated and commented on this recipe

    5 stars

    Have made this for a couple of dinner parties (without the rhubarb). It's really easy, yet looks like you've put in hours of hard work! I also found I needed less black pudding than stated.

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  • Binder photo jenn

    18 January 2009

    jenn rated and commented on this recipe

    5 stars

    Fantastic! We made a rhubarb and apple sauce to go with this and added an extra fillet, and there was plenty to feed 8 (even with seconds!) Really easy to prepare and looked so impressive to serve!

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  • Binder photo Maggie Terry

    21 January 2009

    Maggie Terry rated and commented on this recipe

    5 stars

    As I made it for the first time, I stuck to the recipe and it was delicious. I love recipes which include black pudding and this one is really super.

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  • Binder photo Nicola

    26 January 2009

    Nicola rated and commented on this recipe

    4 stars

    The pork was really lovely, and I really liked the rhubarb with it, but my partner was not so keen on the rhubarb part of the recipe!

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  • Binder photo Jayne

    01 March 2009

    Jayne rated and commented on this recipe

    5 stars

    Looks fab. A definate meat eaters recipe with very bold flavours. I think the Rhubarb is a prefect addition that just cuts the heaviness of meat, not too sweet. Gorgeous creamy sauce that finishes the dish of perfectly. I served this with a light Mustard Mash.

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  • Binder photo Mr & Mrs Stevens

    15 March 2009

    Mr & Mrs Stevens commented on this recipe

    Awesome, although needed slightly less cooking time. Next time it will be perfect! Very tasty :o)

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  • Binder photo Wildy

    14 April 2009

    Wildy commented on this recipe

    We have made this twice and we have learnt not to put the rhubarb in the honey for too long as it goes mushy. Also to not cut the chunks of black pudding too thick as it can overtake the flavours. Gorgeous dish.

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  • Binder photo Lucy Jane

    06 July 2009

    Lucy Jane rated and commented on this recipe

    4 stars

    LOVED this recipe! Easy to do - no real fiddly bits despite having to stuff the pork and wrap it with bacon. (Was expecting this to take ages - it really didn't.) Serving this had quite an impact. "Roasted Rhubarb?!!" Have to say I'm not a rhubarb fan but thought that roasting it may make it better for my palette. It didn't, but I loved the sauce it made and my boyfriend was more than happy to scoff my spare rhubarb!

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  • Binder photo ccraig86

    26 August 2009

    ccraig86 rated and commented on this recipe

    5 stars

    I didn't do the rhubarb with this. The pork was absolutely amazing!!! It isn't right that that much pleasure can be had from food. I would happily make this every night if I wasn't scared of getting sick of it.

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  • Binder photo tigerbynyte

    03 September 2009

    tigerbynyte commented on this recipe

    I made this mid week, not keen on black pudding but used Stornaway black pudding, really enjoyed as did partner, will be making this again and again.

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  • Binder photo tigerbynyte

    03 September 2009

    tigerbynyte rated this recipe

    4 stars

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  • Binder photo KAREN M-S

    10 October 2009

    KAREN M-S rated and commented on this recipe

    5 stars

    If you don't like rhubarb but fancy some different, try using prunes soaked in Armagnac as a stuffing and then use some of the juice from the prunes in the sauce....... exceptional :)

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  • Binder photo steveinstaffs

    09 January 2010

    steveinstaffs rated this recipe

    4 stars

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  • Binder photo smallishtree

    15 June 2010

    smallishtree commented on this recipe

    The recipe mentions lemon juice but no sign in the ingredients - is this correct? Also, when adding the rhubarb, is it an additional 10-12mins to the 30mins the pork was roasting, or is it 10-12 from the end of the the 30mins? I'm only wondering as it says to make this step while it is in the oven.

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  • Binder photo Suzanne

    15 July 2010

    Suzanne rated and commented on this recipe

    5 stars

    Cooked this for a family dinner and it was loved by all. The rhubarb was excellent and a different flavour to offer.

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  • Binder photo MagsT

    28 August 2010

    MagsT commented on this recipe

    I've made his several times and we love it. It's had rave reviews at dinner parties. First time I made it as per recipe with rhubarb, but hubby didn't think it brought anything to the dish, so have left it out subsequently. I still drizzle some honey over the pork for the last 10 mins though. You're right about the lemon juice not getting a mention, but I just sprinkled it over the pork after flattening when adding seasoning. I find the amount of black pudding just fine, but I squeeze it all together and roll out with hands into sausage shape then lay along the fillet before rolling. I find this works better. I must try with the prune stuffing sometime - sounds fab.

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  • Binder photo Kitch

    22 September 2010

    Kitch rated and commented on this recipe

    4 stars

    Absolutely delicious, and so simple to make. We made it with apple pieces instead of the rhubarb, and it worked brilliantly! I also used chicken stock instead of the vegetable stock for the sauce, because I generally prefer the taste, and it was delicious! I'm planning on making it again for our next dinner party, but fancy-ing it up a bit more by serving it with mustard mash shaped in a pastry ring with the sliced pork around the edges and apple slices elegantly arranged!

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Difficulty and servings

Moderately easy

Serves 6

Easily doubled

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 50 mins

Ingredients

  • 2 pork fillets , about 350g/12oz each
  • 250g black pudding , skinned and cut into slices
  • 12 thin rashers streaky bacon
  • 1 tbsp olive oil
  • 1 tbsp clear honey
  • 300g rhubarb , cut into 5cm lengths on the diagonal
  • 200ml vegetable stock
  • 2 rounded tbsp crème fraîche
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Per serving

426 kcalories, protein 35.0g, carbohydrate 9.0g, fat 28.0 g, saturated fat 0.0g, fibre 1.0g, sugar 3.0g, salt 2.0 g

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