Black Pudding Stuffed Fillet
Time to prepare: 15 mins
Time to cook : 40 mins
Use a 'Redhill Farm Black Pudding Stuffed Fillet Recipe Kit'
1 x 300-400g Free Range Pork Tenderloin Fillet
2 x 200g packs Oak Smoked Streaky Bacon or Pancetta
1 x 250g pack Black Pudding
Remove the rind from the Oak Smoked Streaky Bacon and lay out on a board
in strips from left to right, one below the other barely overlapping to form a sheet.
Slice the Pork Fillet lengthways to open it out but not cut through.
Stuff the Black Pudding into the middle in a long sausage-shape.
Form the fillet round the stuffing to close up as much as you can.
Then place the stuffed fillet down one side of the bacon sheet from top-to-bottom.
Gently roll the bacon up around the fillet and tie with string in 3 places.
Place in baking tray with overlapping edges of the bacon face down and roast for 40 mins at 180 c
until bacon is golden and crispy.
Leave to rest. Make a jus with the scrapings from the pan and wine or stock reduction.
Serve sliced thinly with seasonal vegetables.