British Seasonal Greats - Pork tenderloin with black pudding & roasted British rhubarb
Seasonal food during Feburary is a bit challenging as only the most hardy food is available, However now is the time to take advantage of one our great ingredients and inspired by the recent BBC series Great British food revial we have a simple, but impressive dinner party recipe for forced rhubarb, from the rhubarb triangle of Wakefield.
Serves 4 - 6 people
Ingredients:
2 large pork tenderloin fillets about 350gms
250gms of best black pudding - skinned & sliced
12 rashers of smoked streaky bacon
Glug of olive oil
1 tablespoon of clear honey
300gm of Bristish Rhubarb - forced is best for flavour and is in your supermarkets now. Cut the rhubarb on the angle into 5cm pieces
about 200 ml of decent vegetable stock
2 large tablespoons of creme Fraishe
Method
pre heat your oven to 190 or gas mark 5
Cut through the centre of your tenderloin lengthwise so that it opens up & then flatten it out & season adding a sprinkle of lemon juice as well
fill the pork with the black pudding & closing the meat over the top to enclose
Stretch the bacon rashers out with a knife and use it to wrap the tenderloin
Transfer to the roasting tin and add olive oil glug, place into the oven for about 30 mins
Heat honey gently & add rhubarb add this to the roasting tin and roast for afurther 10 - 12 mins
The rhubarb should be tender & the bacon around the tenderloin should be nice & brown
Transfer the dish to a warm plate to keep warm whilst you make the sauce
Place the roasting tin on the hob with the juices and add stock & bring to the boil, stirring with a wooden spoon to scrape the pan base
do this for a few mins then add the creme fraishe, taste & adjust seasoning if required
Slice the pork & serve with the rhubarb - adding sauce at the end
Great with roasted potatoes & wilted spinach for that vibrant winter colour
- Red and Green Buffet's blog
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