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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• jenn

  18 January 2009

  jenn rated and commented on this recipe

  

  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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• Maggie Terry

  21 January 2009

  Maggie Terry rated and commented on this recipe

  

  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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• Nicola

  26 January 2009

  Nicola rated and commented on this recipe

  

  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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• Jayne

  01 March 2009

  Jayne rated and commented on this recipe

  

  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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• Mr Stevens

  15 March 2009

  Mr 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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• 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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• Lucy Jane

  06 July 2009

  Lucy Jane rated and commented on this recipe

  

  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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• ccraig86

  26 August 2009

  ccraig86 rated and commented on this recipe

  

  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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• 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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• tigerbynyte

  03 September 2009

  tigerbynyte rated this recipe

  

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• KAREN M-S

  10 October 2009

  KAREN M-S rated and commented on this recipe

  

  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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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

Preparation 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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