"Growing up, I probably disliked Rhubarb to the same extent as some people dislike Black Pudding"
so this makes for a very interesting choice of recipe. Fruit 'flavours' tend to work very well with Black Pudding. Rhubarb, technically a vegetable rather than fruit, is such a 'flavour' and therefore works well in combination.
This recipe can be prepared ahead so is ideal for an easy dinner party dish.
For the Pork & Black Pudding
- 2 Pork, Tenderloins (Fillet), about 350g
- 250g Black Pudding, skinned & sliced
- 12 thin rashers Streaky Bacon
- 1 tbsp Olive Oil
For the Rhubarb & Sauce
- Pre-heat oven to 190°C / 375F / Gas Mark 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.
- Stretch the bacon rashers with the back of a knife, then wrap around the pork fillets, tucking the ends under the pork where possible. If you have time, wrap tightly in clingfilm and leave to set.
- Place the fillets in a large roasting tin, drizzle with the oil, then roast for 30 minutes.
- Meanwhile, heat the honey in a pan, then toss in the rhubarb coating each side in the honey. Add to the roasting tin, then return to the oven for 10-12 more minutes 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.
- Put the roasting 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. Allow to bubble for a few minutes, then stir in the crème fraîche 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.
Rhubarb is very much a seasonal vegetable, harvested in late spring i.e. April & May. Obtaining fresh rhubarb out of season is more difficult in colder climates, such as in the UK & Ireland, however, with hothouses (heated greenhouses) production it is now more widely available throughout much of the year.
Note: Rhubarb leaves contain poisonous substances, including Oxalic Acid, so please do not eat, else you may find yourself becoming rather ill!
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