Pork with black pudding & roasted rhubarb

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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

Latest comments and suggestions

• Janet

  27 April 2008

  Janet rated and commented on this recipe

  

  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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• wooz

  01 May 2008

  wooz rated and commented on this recipe

  

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

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• Suzy

  19 May 2008

  Suzy rated and commented on this recipe

  

  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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• EMM

  21 November 2008

  EMM rated and commented on this recipe

  

  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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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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Difficulty and servings

Serves 6

Easily doubled

Preperation and cooking times

Prep 25 mins

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

Per serving

426 kcalories, protein 35g, carbohydrate 9g, fat 28 g, saturated fat 0g, fibre 1g, salt 2 g

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