Pork tenderloin stuffed with apple and Clonakilty black pudding served with cider gravy

An easy way to create a luxurious supper dish

Course Main Course, Main Dish
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes


  • 1 Pork Tenderloin (Stuffed Tenderloin)
  • 1/2 Clonakilty Black Pudding (Stuffed Tenderloin)
  • 1 Apple (Stuffed Tenderloin)
  • 1 Small Onion (Stuffed Tenderloin)
  • 5 Rashers Bacon (Stuffed Tenderloin)
  • 100 ml Chicken Stock (Cider Gravy)
  • 100 ml Dry Cider (Cider Gravy)
  • 1 Small Onion (Cider Gravy)
  • 2 tsp Plain Flour (Cider Gravy)
  • 2 tsp Butter (Cider Gravy)


  1. 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

  2. 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.

  3. 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

  4. 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

  5. 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

Cider Gravy

  1. While the tenderloin is cooking make the gravy

  2. Chop the remaining onion as finely as possible and soften in butter for 10 minutes

  3. Stir through the flour and stir over a moderate heat for around a minute

  4. 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