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


  • 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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26th Aug, 2009
I didn't do the rhubarb with this. The pork was absolutely amazing!!! It isn't right that that much pleasure can be had from food. I would happily make this every night if I wasn't scared of getting sick of it.
6th Jul, 2009
LOVED this recipe! Easy to do - no real fiddly bits despite having to stuff the pork and wrap it with bacon. (Was expecting this to take ages - it really didn't.) Serving this had quite an impact. "Roasted Rhubarb?!!" Have to say I'm not a rhubarb fan but thought that roasting it may make it better for my palette. It didn't, but I loved the sauce it made and my boyfriend was more than happy to scoff my spare rhubarb!
14th Apr, 2009
We have made this twice and we have learnt not to put the rhubarb in the honey for too long as it goes mushy. Also to not cut the chunks of black pudding too thick as it can overtake the flavours. Gorgeous dish.
15th Mar, 2009
Awesome, although needed slightly less cooking time. Next time it will be perfect! Very tasty :o)
1st Mar, 2009
Looks fab. A definate meat eaters recipe with very bold flavours. I think the Rhubarb is a prefect addition that just cuts the heaviness of meat, not too sweet. Gorgeous creamy sauce that finishes the dish of perfectly. I served this with a light Mustard Mash.
26th Jan, 2009
The pork was really lovely, and I really liked the rhubarb with it, but my partner was not so keen on the rhubarb part of the recipe!
21st Jan, 2009
As I made it for the first time, I stuck to the recipe and it was delicious. I love recipes which include black pudding and this one is really super.
18th Jan, 2009
Fantastic! We made a rhubarb and apple sauce to go with this and added an extra fillet, and there was plenty to feed 8 (even with seconds!) Really easy to prepare and looked so impressive to serve!
21st Nov, 2008
Have made this for a couple of dinner parties (without the rhubarb). It's really easy, yet looks like you've put in hours of hard work! I also found I needed less black pudding than stated.
19th May, 2008
Looked impressive, but was simple to make. Tasted great and even better cold the next day. Would be good as part of a buffet.


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