Black Pudding Stuffed Pork Tenderloin Wrapped in Parma Ham with Ratatouille
This is a recipe that is easy enough to make for a midweek meal or impressive enough to make for a special occasion. I think the nice thing about the stuffed pork tenderloin is other than a little bit of preparing then it is really low maintenance and you can pop it in the oven and pretty much forget it is there for up to 40 minutes. Plenty of time to entertain guests, chat to your partner or do some washing up if you so wish – totally up to you.
I served this up with a oven roasted ratatouille which was finished off slowly in a pan whilst the pork tenderloin roasted in the oven. I fancied it up with a sprinkle of feta and some fresh wild garlic flowers that I foraged (if you can really call picking it from the car seat out of a ditch?) at the weekend and have been sitting on my windowsill in a glass of water ever since. They are not a necessity to the dish but they do look pretty.
I will split the two components out as separate sections below to make it easy for you to just try one if you fancy that instead of the two together. The ratatouille is a great side to any main meal.
Black Pudding Stuffed Pork Tenderloin
Pre-heat oven to 180C (if making the ratatouille first you will need to drop the temperature to 180C)
– Pork Tenderloin
– Black Pudding (I used inbetween 1 & 2 slices)
– Pepper (No need to salt as the parma ham & black pudding are both seasoned)
– 4 Slices of Parma Ham
1. Take your tenderloin out of its wrapper and leave for 10-15 minutes. Take a knife and cut gently along the side and open out. Flatten the tenderloin to about 1.5cm thickness, I use a rolling pin for this.
2. Fill with black pudding, add loads of black pepper and roll in the parma ham as photos show below.
3. Once pork tenderloin wrapped pop into the pre-heated oven and bake for 35-40 minutes. Leave to rest covered with the foil for 10 minutes after cook before carving and serving.
Pre-heat oven to 200C
– 1/2 Large Red Pepper (Cut into chunks)
– 1 Courgette (Cut in half and then sliced)
– 1 Red Onion (Cut into chunks)
– 2 Cloves of Garlic (Left in skin, I used the lidl whole garlics)
– 1 Tbsp Red Wine Vinegar
– 1 Tbsp Honey
– Lots Salt & Pepper
– Fresh Basil
– Feta to serve
– Wild Garlic Flowers (Optional)
1. Prep your veg and lightly oil, oven roast for up to 45 minutes, stirring regularly and watching that the onions don’t catch. You are targeting highlights of colour on all the veg.
2. Tip the contents of the oven tray into a pan over a medium heat. Remove the garlic cloves and squeeze out the middle from the skin into the pan and mush up.
3. Add the vinegar and cook for a couple of minutes before adding the freshly chopped tomatoes and a small bundle of basil. Season with lots of salt & pepper and drop the temperature to low and cover with a lid and leave to slowely cook down and infuse all the flavours together.
4. Taste the mixture and see if you need any additional seasoning or you may need a little squeeze of honey if a little sharp from the tomatoes. Add some more fresh basil just before serving and crumble over some feta. Delicious.
Hope you enjoy and do post a comment if you do.