Serves: 3-4  

Time to prepare: 20 minutes 

Time to cook: 30 minutes 



1 eating apple 

4 -6 sage leaves 

50g (2oz) black pudding 

350g (12oz) whole pork tenderloin fillet 

8-10 lean dry-cured rashers streaky bacon 

Sage and Apple Sauce: 

2 cooking apples 

1x 15ml spoon (1tbsp) granulated sugar 

2 x 15ml spoon (2tbsp) water 

4 fresh sage leaves 

10g butter 



Non-stick baking tray,  greaseproof paper, apple corer, 2 x vegetable knives, chopping board, small bowl, red chopping board, vegetable peeler, saucepan with a lid, measuring spoons,  wooden spoon, pan stand.



1.      Preheat the oven to gas mark 5, 190°C.

2.      Line a baking tray with greaseproof paper.

3.      Core and slice the eating apple.

4.      Wash the sage leaves.

5.      Slice and roughly chop the black pudding on a red chopping board.

6.      Place the pork fillet on a red chopping board and with a sharp knife make a horizontal slit along the length of the fillet to make a pocket.

7.      Take 5 apple slices and arrange in a single layer along the length of the pocket. Arrange the black pudding on top of the apple slices.

8.      Cover the black pudding with a layer of the sage leaves. Hold together the cut edges of the fillet. Wrap the bacon rashers around the fillet until it is completely covered.

9.       Place the fillet on the lined baking tray and then thoroughly wash and dry your hands.

10.    Roast for about 30 minutes until the bacon is crispy and the juices from the meat run clear.

To make the sauce:

1.       Peel, core and thickly slice the cooking apple and place in a saucepan with the remainder of the eating apple slices.

2.       Roughly chop the sage leaves and add to the saucepan.

3.       Add the granulated sugar, water and butter.

4.       Cover the saucepan and simmer for 10 minutes to soften the ingredients.

5.       Stir well and put to one side, with the lid on, until ready to serve.


Top tips

·   Look for the Red Tractor badge when buying pork.

·    Serve the fillet slices with the apple sauce, new potatoes and red cabbage

·    The recipe also tastes good cold with salad.


Did you know?

All the pork, sausages and bacon carrying the Red Tractor mark are traceable back to Red Tractor farms. The meat is inspected to ensure it has come from pigs that have been well looked after and raised to good standards by responsible farmers.


Nutrition information per100g/serving:

Energy 911/1693kJ, protein 15.1/28.1g, carbohydrate 12.8/23.8g, carbohydrate of which sugars 11.8/21.9g, fat 12.1/22.5g, saturated fat 4.7/8.8g, dietary fibre 1.3/2.4g, salt 1.0/1.9g, iron 1.2/2.2mg