Pork with black pudding & roasted rhubarb

Pork with black pudding & roasted rhubarb

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
ladyarchitect
27th May, 2012
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!
nkkingston
13th May, 2012
5.05
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.
honorjohn
3rd Apr, 2012
5.05
Top Dish :)
mswanton
18th Mar, 2012
5.05
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 !!!!
reality_
12th Mar, 2012
5.05
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!
j_alexandra_roberts
4th Feb, 2012
5.05
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.
swampbeastie
13th Jan, 2012
5.05
Served with red cabbage, broccolli and creamy mixed root mash. Looked and tasted fantastic.
imcooking
4th Dec, 2011
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.
alfie1
29th Oct, 2011
Brilliant recipe! I've made it on numerous occasions and it works every time. Definitely one for my recipe folder.
caravan28
15th Sep, 2011
5.05
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.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.