Pork with black pudding & roasted rhubarb
Pork with black pudding & roasted rhubarb might be a good recipe to expand your side dish recipe box. One serving contains 274 calories, 7g of protein, and 22g of fat. For $1.57 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 6. 88 people found this recipe to be scrumptious and satisfying. It is brought to you by BBC Good Food. It is a good option if you're following a gluten free diet. Mother's Day will be even more special with this recipe. If you have rhubarb, clear honey, soy pudding, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 15 minutes. Taking all factors into account, this recipe earns a spoonacular score of 24%, which is rather bad. Try Roasted Pork with Black-Eyed-Pea Salad, Slow-roasted pork with fennel & black pepper, and Roasted Pork With Black-eyed Pea Salad for similar recipes.
Servings: 6
Preparation duration: 25 minutes
Cooking duration: 50 minutes
Ingredients:
12 thin rashers streaky bacon
1 tbsp clear honey
2 rounded tbsp crème fraîche
1 tbsp olive oil
2 pork fillets, about 350g 12oz each
300g rhubarb, cut into 5cm lengths on the diagonal
250g black pudding, skinned and cut into slices
200ml vegetable stock
Equipment:
oven
knife
frying pan
Cooking instruction summary:
Heat oven to 190C/fan 170C/gas 5. Splitthe pork fillets lengthwise almost in half andopen out like a book. Bash with a rolling pinto flatten, then sprinkle on all sides with salt,pepper and lemon juice. Fill the pork withthe black pudding, folding the meat backover it to enclose it.Stretch the bacon rashers with the backof a knife, then wrap around the pork fillets,tucking the ends under the pork wherepossible. Transfer to a large roasting tin,drizzle with the oil, then roast for 30 mins.Meanwhile, heat the honey in a pan, thentoss the rhubarb in the honey. Add to theroasting tin, then return to the oven for10-12 more mins until the rhubarb is tenderand the bacon nicely browned. Transfer thepork and rhubarb to a warm plate and keepwarm while you make the sauce.Set the tin on the hob and add the stock.Bring to the boil, stirring to scrape all the panjuices from the base of the tin. Bubble for afew mins, then stir in the crème fraîche andwhisk until it has dissolved into the sauce.Taste and adjust the seasoning if necessary.Cut the pork into slices and serve with therhubarb and a little sauce poured over. Servethe remaining sauce separately.
Step by step:
1. Heat oven to 190C/fan 170C/gas
2. Splitthe pork fillets lengthwise almost in half andopen out like a book. Bash with a rolling pinto flatten, then sprinkle on all sides with salt,pepper and lemon juice. Fill the pork withthe black pudding, folding the meat backover it to enclose it.Stretch the bacon rashers with the backof a knife, then wrap around the pork fillets,tucking the ends under the pork wherepossible.
3. Transfer to a large roasting tin,drizzle with the oil, then roast for 30 mins.Meanwhile, heat the honey in a pan, thentoss the rhubarb in the honey.
4. Add to theroasting tin, then return to the oven for10-12 more mins until the rhubarb is tenderand the bacon nicely browned.
5. Transfer thepork and rhubarb to a warm plate and keepwarm while you make the sauce.Set the tin on the hob and add the stock.Bring to the boil, stirring to scrape all the panjuices from the base of the tin. Bubble for afew mins, then stir in the crème fraîche andwhisk until it has dissolved into the sauce.Taste and adjust the seasoning if necessary.
6. Cut the pork into slices and serve with therhubarb and a little sauce poured over.
7. Servethe remaining sauce separately.
Nutrition Information:
