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.
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.
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.
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.
Cut the pork into slices and serve with the
rhubarb and a little sauce poured over. Serve
the remaining sauce separately.