Pork with Black Pudding & Roasted Rhubarb | BBC Good Food

1. Pre-heat oven to 190°C / 375F / Gas Mark 5.
2. Split the pork fillets lengthwise almost in half and open out like a book. Bash with a rolling pin to flatten, then sprinkle on all sides with salt, pepper and lemon juice. Fill the pork with the black pudding, folding the meat back over it to enclose it.
3. Stretch the bacon rashers with the back of a knife, then wrap around the pork fillets, tucking the ends under the pork where possible. If you have time, wrap tightly in clingfilm and leave to set.
4. Place the fillets in a large roasting tin, drizzle with the oil, then roast for 30 minutes.
5. Meanwhile, heat the honey in a pan, then toss in the rhubarb coating each side in the honey. Add to the roasting tin, then return to the oven for 10-12 more minutes until the rhubarb is tender and the bacon nicely browned. Transfer the pork and rhubarb to a warm plate and keep warm while you make the sauce.
6. Put the roasting tin on the hob and add the stock. Bring to the boil, stirring to scrape all the pan juices from the base of the tin. Allow to bubble for a few minutes, then stir in the crème fraîche and whisk until it has dissolved into the sauce. Taste and adjust the seasoning if necessary.

To Serve:
Cut the pork into slices and serve with the rhubarb and a little sauce poured over. Serve the remaining sauce separately.