Pork with black pudding & roasted rhubarb

Pork with black pudding & roasted rhubarb

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(34 ratings)

Prep: 25 mins Cook: 50 mins

More effort

Serves 6
A great dinner party dish that can be prepared 24 hours ahead, leaving just the sauce to prepare on the day

Nutrition and extra info

  • Easily halved

Nutrition: per serving

  • kcal426
  • fat28g
  • saturates0g
  • carbs9g
  • sugars3g
  • fibre1g
  • protein35g
  • salt2g
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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
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp clear honey
  • 300g rhubarb, cut into 5cm lengths on the diagonal
    Rhubarb

    Rhubarb

    roo-barb

    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

  • 200ml vegetable stock
  • 2 rounded tbsp crème fraîche

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.

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Comments, questions and tips

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pumphrey09
23rd Feb, 2017
5.05
A really lovely dish but didn't fancy the rhubarb! Did all the preparation earlier in the day and refrigerated. Cooked for 30 mins. (Added half a finely chopped onion after 20 mins) Drizzled honey over and raised temp to 200 for a further 10 mins to crisp the bacon. Microwaved chopped mushroom with water for 3 mins. For sauce – added mushroom and water to tin with half a veg stock pot, adding more water. Thickened with cornflour. Added crème fraiche and splash of lemon juice. Served with potato wedges (cooked for same time as meat, on lower shelf) and braised red cabbage. Could try this with a variety of stuffings. So easy but looks and tastes great.
jeanius
27th Jan, 2017
5.05
Really easy to do and delicious to eat.
ellecoop
15th Feb, 2015
Just love this recipe, so simple, so delicious
kerryjwilson
14th Jun, 2014
5.05
This really good, very simple and quick to prepare. I wasn't sure the rhubarb would cook in just 10 minutes but it did.
Olivoyl
26th Jan, 2014
5.05
Superb
flirtinflight
28th Jan, 2013
5.05
A real meat lovers dish - my dad and husband loved this.
marzipanfeind
21st Oct, 2012
4.05
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.
lizleicester
16th Aug, 2012
4.05
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.
sandyshaw
14th Aug, 2012
4.05
Lovely dish & very very easy to make yet looks so impressive ! Excellent for dinner party.
woozle
15th Jun, 2012
5.05
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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auldreekie1
26th Jun, 2013
wondering why the bacon didn't crisp up as much as I'd hoped? Didn't want to increase time or temp in case the pork became dry. Any advice appreciated!
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