The BBC Good Food logo
Pork with black pudding & roasted rhubarb

Pork with black pudding & roasted rhubarb

By
A star rating of 4.8 out of 5.40 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Easily halved
Nutrition: per serving
NutrientUnit
kcal426
fat28g
saturates0g
carbs9g
sugars3g
fibre1g
protein35g
salt2g
Advertisement

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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 5

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

Recipe from Good Food magazine, May 2008

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.40 ratings
Advertisement
Advertisement
Advertisement

Sponsored content