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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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.
29th Oct, 2011
Brilliant recipe! I've made it on numerous occasions and it works every time. Definitely one for my recipe folder.
15th Sep, 2011
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.
19th Mar, 2011
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.
22nd Sep, 2010
Absolutely delicious, and so simple to make. We made it with apple pieces instead of the rhubarb, and it worked brilliantly! I also used chicken stock instead of the vegetable stock for the sauce, because I generally prefer the taste, and it was delicious! I'm planning on making it again for our next dinner party, but fancy-ing it up a bit more by serving it with mustard mash shaped in a pastry ring with the sliced pork around the edges and apple slices elegantly arranged!
28th Aug, 2010
I've made his several times and we love it. It's had rave reviews at dinner parties. First time I made it as per recipe with rhubarb, but hubby didn't think it brought anything to the dish, so have left it out subsequently. I still drizzle some honey over the pork for the last 10 mins though. You're right about the lemon juice not getting a mention, but I just sprinkled it over the pork after flattening when adding seasoning. I find the amount of black pudding just fine, but I squeeze it all together and roll out with hands into sausage shape then lay along the fillet before rolling. I find this works better. I must try with the prune stuffing sometime - sounds fab.
15th Jul, 2010
Cooked this for a family dinner and it was loved by all. The rhubarb was excellent and a different flavour to offer.
15th Jun, 2010
The recipe mentions lemon juice but no sign in the ingredients - is this correct? Also, when adding the rhubarb, is it an additional 10-12mins to the 30mins the pork was roasting, or is it 10-12 from the end of the the 30mins? I'm only wondering as it says to make this step while it is in the oven.
10th Oct, 2009
If you don't like rhubarb but fancy some different, try using prunes soaked in Armagnac as a stuffing and then use some of the juice from the prunes in the sauce....... exceptional :)
3rd Sep, 2009
I made this mid week, not keen on black pudding but used Stornaway black pudding, really enjoyed as did partner, will be making this again and again.


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