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

Recipe uploaded by

Good Food

28 ratings 5

Recipe by Good Food

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Tested

Difficulty and servings

Serves 6

Easily doubled

Preparation and cooking times

Prep 25 mins

Cook 50 mins

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.

Per serving

426 kcalories, protein 35g, carbohydrate 9g, fat 28 g, saturated fat 0g, fibre 1g, sugar 3g, salt 2 g

Recipe from Good Food magazine, May 2008.

Latest comments and suggestions

Results 21-37

shazzaf40

19 March 2011

shazzaf40 commented on this recipe

The pork was lovely, really tasty, didn't make the roasted rhubard so I suppose I was cheating a bit. Just fancied the pork and knew my hubby wouldn't like the rhubarb. Will make it again.

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yorkshire boy

26 June 2011

yorkshire boy rated this recipe

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swad

15 September 2011

swad rated and commented on this recipe

Fantastic dish, quick and easy. I followed the recipe but substituted blood orange marmalade (Aldi) for honey. Absolutely delicious......used the left over roasted rhubarb as a chutney. Will definately make again.

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sally

29 October 2011

sally commented on this recipe

Brilliant recipe! I've made it on numerous occasions and it works every time. Definitely one for my recipe folder.

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auntiebunty

04 December 2011

auntiebunty commented on this recipe

I read the comment from smallishtree with interest, as I was a bit confused about the timing, but I thought that was only me! Should it be the 30 mins then another 10-12 mins added? I'm always a bit wary about undercooking pork, so I have added the 12 mins on to the 30. Am making it at the moment and really looking forward to eating it.

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swampbeastie

13 January 2012

swampbeastie rated and commented on this recipe

Served with red cabbage, broccolli and creamy mixed root mash. Looked and tasted fantastic.

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Jane

04 February 2012

Jane rated and commented on this recipe

This was delicious and was very popular with the family. I agree with the others who said that you didn't need all the black pudding - I could only fit about half of what was recommended into the pork, but it was just right. I used cocktail sticks to hold the pork together once stuffed. I didn't make the rhubarb sauce either - just made a creamy mustard sauce with sherry, dijon mustard, stock, single cream and some of the cooking juices. Will definitely be making this dish again.

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reality_

12 March 2012

reality_ rated and commented on this recipe

Made this for husband for dinner and got lots of yum sounds and no conversation for the rest of the meal so yes it is a good recipe!

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Mswanton

18 March 2012

Mswanton rated and commented on this recipe

FANTASTIC !!!!! Really good mix of flavours and even better cold the day after , I served it to my uncle (a VERY fussy eater ) and he even loved it, just goes to show how good this recipe really is I will DEFINITELY be making this again !! LOVED IT !!!!

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J Honor

03 April 2012

J Honor rated and commented on this recipe

Top Dish :)

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natkk

13 May 2012

natkk rated and commented on this recipe

Loved this one, but between the bacon and the black pudding it didn't need any more salt. Next time just ppper and lemon juice, I think. Even nicer cold.

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margaret

27 May 2012

margaret commented on this recipe

First time I made this it was for a Scottish themed dinner party & I substituted black pudding for haggis (McSweens) and it worked perfectly - everyone loved it and the rhubarb gave a brilliant sharp twist. I'm making it again tonight for my daughter's 30th birthday dinner - it's so good it has to be kept for special occasions - simple but very impressive!

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woozle

15 June 2012

woozle rated and commented on this recipe

This is a lovely meal, the rhubarb goes very well with the pork & blackpudding. Very easy to make and looks lovely when on the plate, this is one of these meals that it's easy to get the presentation right :) I served this with little new potatoes in butter.

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Sandyshaw

14 August 2012

Sandyshaw rated and commented on this recipe

Lovely dish & very very easy to make yet looks so impressive ! Excellent for dinner party.

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lizleicester

16 August 2012

lizleicester rated and commented on this recipe

The pork, black pudding and bacon are fabulous but the rhubarb was a bit overpowering and not to everyone's taste. I had some plum sauce left over from a roast duck meal and it was nicer - less acidic and a better texture with the lovely pork.

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marzipan fiend

21 October 2012

marzipan fiend rated and commented on this recipe

Really nice and easy to do. Think 30 + 12 minutes is too long though. Maybe 35 in total would be long enough. I added some lemon zest along with the stuffing. Leftovers were great the next day in tortillas with some salad and mayo.

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Jodie Rees

28 January 2013

Jodie Rees rated and commented on this recipe

A real meat lovers dish - my dad and husband loved this.

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