Pork with Black Pudding & Roasted Rhubarb

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 pork fillets, about 350g/12oz each
• 250g black pudding, skinned and cut into slices
• 12 thin rashers streaky bacon
• 1 tbsp olive oil
• 1 tbsp clear honey
• 300g rhubarb, cut into 5cm lengths on the diagonal
• 200ml vegetable stock
• 2 rounded tbsp crème fraîche

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (200°C). Heat the olive oil in an ovenproof frying pan over medium-high heat.

2. Lay 6 bacon rashers slightly overlapping on a board. Arrange half the black pudding slices along them, place one pork fillet on top, and roll the bacon around it to wrap. Repeat with the second fillet, the remaining bacon and black pudding.

3. Sear the wrapped fillets in the hot pan for 3 to 4 minutes per side, until the bacon is browned on all sides. Remove from the pan and set aside.

4. Put the rhubarb pieces in a roasting tin, drizzle with the clear honey and toss to coat. Place the tin in the oven.

5. Return the wrapped pork to the oven on a tray for 20 to 25 minutes, until the thickest part of the pork reaches 145°F (63°C). Rest the pork for 3 minutes before slicing.

6. Pour the vegetable stock into the frying pan and scrape up the browned bits. Simmer over medium heat for about 5 minutes until reduced by about half.

7. Take the pan off the heat and stir in the crème fraîche until smooth. Warm gently without boiling.

8. Slice the pork into thick rounds. Serve with the roasted rhubarb and spoon the sauce over the top.