Last Updated on March 12, 2021 by Fiona Maclean
Pork Tenderloin with Apple and Clonakilty black pudding served with Cider Gravy:
Are you a fan of black pudding? Or is it something you shove to one side of the plate when it arrives with breakfast? Me, I love the stuff. A full English breakfast isn’t complete without a slice of black pudding and I particularly like it served with scallops and a piece of apple. It works very well as a meaty stuffing too – for anything that will benefit from a moist filling that helps stop the meat drying out.
Clonakilty black pudding is made from a recipe from the town of Clonakilty in Ireland around 1880. It hasn’t changed since then – and the secret recipe has now proved to be a huge success with the popularity of black pudding spreading from Ireland to the UK and World Wide. And the range of products has expanded – there’s white pudding, sausages, rashers and bacon too. Check out the Clonakilty website to find out more
The lovely people at Clonakilty sent me some black pudding to try – and challenged me to make something delicious. And, as it is apple season I decided to make a different stuffed pork tenderloin using apples and black pudding – a classic flavour combination.
I love tenderloin – one of the best cuts of pork for me as it’s really lean. It’s also remarkably cheap, despite being the pork equivalent of fillet steak. Cooking it can be tricky though – a bit like chicken breasts it can dry out very quickly. So, the best idea is to stuff it with something that isn’t quite so lean that will complement the meat but help to stop it drying out – and perhaps wrap it in bacon or pancetta too. For the stuffing, black pudding is a great option.
An easy way to create a luxurious supper dish
- 1 Pork Tenderloin
- 1/2 Clonakilty Black Pudding
- 1 Apple
- 1 Small Onion
- 5 Rashers Bacon
- 100 ml Chicken Stock
- 100 ml Dry Cider
- 1 Small Onion
- 2 tsp Plain Flour
- 2 tsp Butter
Put the tenderloin between two large pieces of cling film and use a rolling pin to beat the meat out as thinly as possible without breaking it. Preheat the oven to 180C
Mash up the black pudding with a fork and fry it for around 5 minutes over a moderate heat, stirring constantly. Put in a small bowl.
Chop the onion finely and peel and chop the apple. Fry them in the fat from the black pudding for a further 5 minutes, then mix the apple and onion with the black pudding
Lay out the bacon rashers on a piece of cling film in overlapping strips. Place the tenderloin on top and put a strip of the black pudding mixture along the centre of the meat. Roll up carefully and fasten with toothpicks or bind with cooking string
Place on a non-stick baking tray and put in the oven for 30 minutes until the bacon is crispy and the meat is cooked
While the tenderloin is cooking make the gravy
Chop the remaining onion as finely as possible and soften in butter for 10 minutes
Stir through the flour and stir over a moderate heat for around a minute
Add the cider and stock, slowly at first, stirring constantly until you have a thickish gravy. Taste and season with salt and pepper as required
The perfect dish for St Patrick’s Day don’t you think?