Pork with black pudding and roasted rhubarb
recipe
Pork with black pudding and roasted rhubarb
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This is great dinner party dish as you can
prepare the stuffing, the pork and the
rhubarb up to 24 hours ahead, leaving just
a very simple sauce to make at the last
minute.
Ingredients
- 2 pork fillets, about 350g/12oz each
- juice 1 lemon
- 250g/9oz black pudding, skinned and cut
- into slices
- 12 thin rashers streaky bacon
- 1 tbsp olive oil
- 1 tbsp clear honey
- 300g/10oz rhubarb, cut into 5cm lengths
- on the diagonal
- 200ml/7fl oz vegetable stock
- 2 rounded tbsp creme fraiche
Serves:
6
Preparation:
25
Cook Time:
50
Total Time:
75min
Directions
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- Heat oven to /fan /gas 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.
- 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 mins.
- 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
- - 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.
- 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 creme fraiche and
- whisk until it has dissolved into the sauce.
- Taste and adjust the seasoning if necessary.
- Cut the pork into slices and serve with the
- rhubarb and a little sauce poured over. Serve
- the remaining sauce separately.
Source: Mary Cadogan Good Food Magazine
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