Pork with black pudding & roasted rhubarb

Pork with black pudding & roasted rhubarb

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(38 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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  • 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



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

  • 200ml vegetable stock
  • 2 rounded tbsp crème fraîche


  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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27th Dec, 2018
Great dish for a dinner party. Guests loved in. The cooking time was just right.
28th Oct, 2018
Great dish. I have done this numerous times for family, dinner parties and for a crowd at New Year. Always do the prep the day before i.e. Stuff the pork, prep veg etc. A big hit with all
17th Sep, 2017
Lovely pork recipe, although I don't use the rhubarb as husband doesn't like sweet with savoury recipes. I layer the filling with pieces of black pudding and stuffing, tastes ablolutely gorgeous. Serve with buttered new potatoes and John Torodes roast carrot recipe from this site. Also have enough left for supper the next day, serve cold with chips and Mayonnaise. Highly recommend this dish.
23rd Feb, 2017
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.
27th Jan, 2017
Really easy to do and delicious to eat.
15th Feb, 2015
Just love this recipe, so simple, so delicious
14th Jun, 2014
This really good, very simple and quick to prepare. I wasn't sure the rhubarb would cook in just 10 minutes but it did.
26th Jan, 2014
28th Jan, 2013
A real meat lovers dish - my dad and husband loved this.
21st Oct, 2012
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.


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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