More For You
Gluten Free - Black pudding and apple stuffed pork fillet with sliced potatoes

The recipe was added to the favourites.

Show favourites

The recipe was removed from the favourites.

Show favourites

An error occurred. Please try again.


For the potatoes

Butter Butter
(for greasing)
6 Potato Potato
2 Onions Onion
3 sprigs sprig Rosemary Rosemary
450 ml ml Chicken Stock Chicken Stock
Salt Salt

For the pork

1 tbsp tbsp Olive Oil Olive Oil
130 g g Black Pudding Black Pudding
(chopped into chunks)
1 Pork Filet Mignon Pork Filet Mignon
6 tbsp tbsp Apple sauce Apple sauce
6 Bacon Bacon

Gluten Free - Black Pudding and Apple stuffed Pork Fillet with sliced Potatoes

This recipe was liked

This recipe was disliked

An error occurred. Please try again.

50 min


1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. For the sliced potatoes, lightly grease a large baking dish with butter. Add a layer of potato slices, then a layer of sliced onion, a sprinkling of chopped rosemary and some salt and pepper & repeat. Top with the stock.

2 Place the potatoes in the oven and bake for an hour, or until golden & tender.

3 Split the pork fillet lengthwise, cutting almost, but not quite, the entire way through. Open the fillet out. Cover with cling film and bash with a rolling pin to flatten.

4 Season with salt and black pepper. Mix the black pudding together with the apple sauce, then fill the pork with the black pudding & apple sauce mix, folding the meat back over to enclose.

5 Lay the rashers on a chopping board, overlapping slightly. Place the stuffed pork on top and roll up in the rashers, securing with a few cocktail sticks. Place, seam side down, in a large roasting tin and drizzle with the olive oil.

6 Roast the pork in the oven for the final 50 minutes of the potatoes’ cooking time or until cooked throughout then serve with the potatoes.


Fat27,6 g Carbonhydrates72,9 g kCal744