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

Preperation 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 35g, carbohydrate 9g, fat 28 g, saturated fat 0g, fibre 1g, salt 2 g

Recipe from Good Food magazine, May 2008.

Latest comments and suggestions

  • 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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  • 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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  • 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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Difficulty and servings

Moderately easy

Serves 6

Easily doubled

Preperation 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 35g, carbohydrate 9g, fat 28 g, saturated fat 0g, fibre 1g, salt 2 g

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