Its similar to black pudding and contains pork meat and fat, suet, bread and oatmeal formed into a large sausage and is usually eaten sliced and fried with a hot breakfast. Or an 'Irish Fry' as they fondly call it.
I wanted to do something else with it so have used it as a stuffing to go into a pork tenderloin. And how delicious it was!
Ingredients:
1 pork tenderloin
1 tbsp. oil
1 clove garlic, chopped finely
1/2 onion, chopped finely
4 rashers streaky bacon
2 handfuls breadcrumbs
small bunch parsley, chopped
approx. 80ml double cream, to bind
1/2 pint red wine
1 tsp. Dijon mustard
drizzle of runny honey
Set the oven to 180 C. Trim any excess fat off the pork tenderloin and cut down the middle 2/3 of the way through to create a large pocket for the stuffing. Set to one side.
Fry the onion, bacon and garlic in a frying pan until beginning to brown. Leave to cool for 5 minutes and then put into a bowl with the white pudding, parsley and breadcrumbs. Mix thoroughly and use the cream to bind it a little. Put the stuffing into the pocket in the pork and pull up the sides to the filling is encased. Secure with string in 4 about 4 places.
Put the pork into a roasting tray with the cut side up.Smear with the mustard and drizzle honey over the cut part. Pour the wine into the base of the roasting tin and cover with tin foil. Roast for 30 minutes, covered. Then remove the foil and cook for a further 15 minutes. You may need to top up the wine a little to stop it evaporating completely. Remove from oven and leave to rest for 2 minutes before slicing.
For the gravy:
I chopped 1 shallot and fried with 1 tbsp. butter. When cooked, add 1 tbsp. flour and cook, stirring for 1 minute. Add a little chicken stock and a little of the cooking liquor to make the gravy to the consistency you like.
I served this with the last of the season brussel sprouts, shredded which I sautéed with some par boiled new potatoes. Delicious!
Now I need to come up with something else to do with the white pudding!
