Pork tenderloin with black pudding and a rhubarb and apple sauce

Moist pork tenderloin, meaty black pudding and a flavoursome fruity sauce make a toothsome trio in this fabulous recipe from Mike Robinson
By Mike Robinson
Pork tenderloin with black pudding and a rhubarb and apple sauce
  • Rating:
  • Serves: 2
  • Cook Time: 35 minutes
  • Prep Time: 50 minutes
  • Effort: medium

Ingredients

Main

  • 1 clove garlic, crushed
  • 2 sprigs thyme
  • 3 tbsp olive oil
  • 250 g pork tenderloin
  • 200 g black pudding
  • 1 Bramley apples, peeled and chopped
  • 2 stalks rhubarb
  • 0.5 tsp cinnamon
  • 2 tsp sugar
  • 1 splashes water

Method

1. Set the oven to 220C/gas 8. Mix the garlic and thyme together with one tablespoon of the oil, and rub over the tenderloin. 2. Heat a further tablespoon of oil in a frying pan and brown the loin on all sides, and then transfer to the oven and cook for eight minutes. 3. Meanwhile, cut the pudding into two centimetre slices and fry in the remaining oil until crisp on both sides. 4. Place the apple and rhubarb into a saucepan with the cinnamon, sugar and water and cook for 15 minutes until soft.5. Lay the slices of pudding on a plate overlapping each other. Slice the tenderloin at an angle into thick slices, lay these on top of the black pudding and spoon the sauce around. Serve immediately.

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