Black Pudding Stuffed Fillet

Serves 4

Time to prepare: 15 mins

Time to cook : 40 mins



Use a 'Redhill Farm Black Pudding Stuffed Fillet Recipe Kit'

Kit includes:

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.

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