Pork Fillet Stuffed With Black Pudding

Pork Fillet Stuffed With Black Pudding

I first discovered this pork fillet stuffed with black pudding at a quaint countryside inn, where the chef transformed simple ingredients into a masterpiece. From that moment on, I was determined to recreate it at home. Now, I have to say, my version might just surpass the original!

Pork Fillet Stuffed With Black Pudding Ingredients

Pork Tenderloin

Look for one that is fresh, pink in color, and well-marbled with thin layers of fat.

Black Pudding

Look for one made with a blend of pork meat, fat, oatmeal, and spices.

Parma Ham

Authentic Parma ham, also known as prosciutto di Parma, is a dry-cured ham that adds a delicate, salty flavor to the dish. If Parma ham is not accessible, you can use thinly sliced prosciutto, Serrano ham, or even thinly sliced bacon strips.

Foraged Garlic Mustard

Fresh foraged garlic mustard brings a peppery, garlicky flavor to the stuffing. If you can’t forage it yourself, look for it in farmer’s markets or specialty stores. If garlic mustard isn’t available, consider using other wild or bitter greens like dandelion greens, arugula, or watercress for a similar peppery kick.

Cider Vinegar

Choose a good quality cider vinegar with a balanced acidity.

Apple Cider

Crisp, unfiltered apple cider for a sweet-tart flavor in the sauce. Look for varieties without added sugars or flavors.

Chicken Stock

Homemade chicken stock is ideal, but a good quality store-bought option works well too.

Fresh Thyme

Fresh thyme sprigs impart a subtle earthiness and herbaceous aroma to the sauce.


Cornflour, also known as cornstarch, is used to thicken the sauce. It creates a silky texture without altering the flavors.

How To Make Pork Fillet Stuffed With Black Pudding

Slice the pork tenderloin lengthways down the middle, about 3/4 of the way through. Lightly flatten it with a gentle bash using your fist. Season generously with salt and pepper.

Lay a piece of clingfilm on your work surface and arrange the Parma ham slices slightly overlapping. Place the seasoned pork tenderloin on top of the Parma ham. Stuff a layer of black pudding and foraged garlic mustard down the center of the pork.

Using the clingfilm, carefully roll the pork over to enclose the filling, creating a tight, sausage-like shape. Wrap tightly in the clingfilm and chill in the fridge for at least 30 minutes to set.

Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Remove the pork from the fridge and let it sit at room temperature for 15 minutes. Place the pork in a roasting pan and roast for approximately 25 minutes for a whole tenderloin (adjust cooking time for smaller portions).

While the pork is roasting, prepare the quick cider jus. In a saucepan, add the cider vinegar and boil until reduced to almost nothing. Pour in the apple cider and simmer until reduced by half. Add the chicken stock, fresh thyme, and simmer for an additional 5-10 minutes. In the final 2 minutes, stir in the cornflour mixture to thicken the sauce.

Once the pork is cooked to perfection (reaching an internal temperature of 145 degrees Fahrenheit), remove it from the oven and let it rest for at least 5 minutes. Slice the pork into thick rounds, revealing the beautiful filling.

Serve drizzled with the luscious cider jus and garnish with fresh thyme leaves.

Pork Fillet Stuffed With Black Pudding Close


Can I use a different type of meat for this recipe?

Absolutely! This recipe works wonderfully with chicken breasts or even a beef tenderloin. Adjust the cooking time accordingly based on the cut of meat you choose.

What can I substitute for black pudding if I can’t find it?

If black pudding isn’t available, you can use sausage meat seasoned with herbs and spices. Alternatively, try a mixture of cooked bacon and breadcrumbs for a similar texture.

Pork Fillet Stuffed With Black Pudding

Pork Fillet Stuffed With Black Pudding, Foraged Garlic Mustard With A Cider Jus

A pork fillet stuffed with black pudding, foraged garlic mustard, and cider jus is a dish that will not disappoint. This savory dish features a tender pork fillet stuffed with rich black pudding and seasoned with foraged garlic mustard. The dish is finished with a flavorful cider jus that perfectly complements the pork.
4.34 from 3 votes
Print Pin Rate
Course: Main Food Recipes, Meat Recipes
Cuisine: British, Eastern Europe
Keyword: Black Pudding, Cider Jus, Garlic Mustard, Pork Fillet
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 3 servings
Calories: 460kcal




  • Slice the pork tenderloin lengthways down the middle, about 3/4 of the way through. Lightly bash with your fist, to flatten a little. Season.
  • Lay a piece of clingfilm on a work surface followed by layers of Parma ham, slightly overlapping. For a whole tenderloin you will need around 10 slices. Lay the pork onto the Parma ham.
  • Stuff a layer of Black Pudding down the centre of the pork as well as some hedgerow garlic mustard.
  • Using the clingfilm, roll the pork over to enclose the filling, then continue to roll and wrap tightly, so that you have a big sausage like shape. Chill in the fridge.
  • Remove from fridge 15 mins before cooking. For a whole tenderloin, it will take around 25 minutes at 180 degrees. (I used 1/3 for myself and roasted it for 15 minutes).
  • Rest for at least 5 minutes.
  • For the quick sauce; add the cider vinegar to a pan on a high heat. Boil until barely anything left. Add the cider, boil until reduce by half then add the Stock & Thyme. Simmer for 5-10 minutes. Add the cornflour at the end for the final 2 minutes to thicken.


Calories: 460kcal

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