Name: Hairy Bikers Stuffed Pork Fillet Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 800g pork fillet; 400g black pudding, skin removed; 250g streaky bacon, thinly sliced; 4 sage leaves, cut into strips; Sea salt and freshly ground black pepper; 1 tbsp vegetable oil; 1 tbsp soft dark brown sugar; 30g butter; 3 apples, peeled, cored and quartered; 1 tbsp olive oil; 1 onion, finely chopped; 150g button mushrooms; 1 bouquet garni (celery, parsley, bay leaf and thyme); 250ml cider; 2 tsp Dijon mustard; 200ml double cream; Fresh chervil sprigs, for garnish

This stuffed pork fillet from the Hairy Bikers pairs tender pork with rich black pudding and streaky bacon. A silky apple, mushroom and cider sauce brings everything together for a stunning centrepiece. Ready in about an hour, it serves 4 generously.

I first made this for a weekend dinner party and the combination of black pudding with the apple sauce blew everyone away. It looks far more impressive than the effort involved.

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Stuffed Pork Fillet Ingredients

For the Pork

800g pork fillet
400g black pudding, skin removed
250g streaky bacon, thinly sliced
4 sage leaves, cut into strips
Sea salt and freshly ground black pepper
1 tbsp vegetable oil

For the Apple, Mushroom and Cider Sauce

1 tbsp soft dark brown sugar
30g butter
3 apples, peeled, cored and quartered
1 tbsp olive oil
1 onion, finely chopped
150g button mushrooms
1 bouquet garni (celery, parsley, bay leaf and thyme)
250ml cider
2 tsp Dijon mustard
200ml double cream
Fresh chervil sprigs, for garnish

How To Make Stuffed Pork Fillet

Heat the oven: Preheat to 190°C (170°C Fan / Gas Mark 3).
Stuff the pork: Cut a deep horizontal slash through the pork fillet to create a pocket. Mould the black pudding into a sausage shape and press it into the pocket.
Wrap in bacon: Lay the bacon slices on a sheet of foil, overlapping slightly to form a rectangle. Place the stuffed fillet across the bacon, scatter sage strips on top and season well.
Roll and seal: Use the foil to roll the bacon tightly around the pork. Transfer to an oiled baking tray with the seam underneath. Sear in a hot pan until the bacon starts to colour.
Roast: Bake for 20 to 25 minutes until cooked through. Remove and rest for at least 10 minutes before slicing.
Caramelise the apples: Dissolve the brown sugar and butter in a pan over medium heat. Add the apple quarters and cook for 10 to 12 minutes until golden.
Build the sauce: In a clean pan, soften the onion in olive oil. Add mushrooms, bouquet garni, cider, mustard, salt and pepper, then simmer for 10 minutes.
Finish the sauce: Pour in the double cream and add the caramelised apples. Heat gently without boiling until smooth.
Serve: Slice the pork into thick rounds and arrange on warm plates. Spoon the sauce around the pork and garnish with chervil.

What Are the Best Tips for Stuffed Pork Fillet?

Choose even pork: Pick a fillet that is roughly the same thickness along its length for even cooking.
Use good black pudding: Ask your butcher for a quality black pudding as it is the star of the filling.
Rest before slicing: Give the pork a full 10 minutes of resting so the juices settle and the slices stay moist.
Keep the apples whole: The apple quarters should be soft and golden but still hold their shape in the sauce.
Try other pork dishes: If you enjoy this, the Hairy Bikers pork casserole is another brilliant way to cook pork.

What Should You Serve With This Dish?

Creamy mashed potatoes are the ideal partner here as they soak up the rich apple and cider sauce beautifully. Buttered new potatoes or a creamy gratin also work well alongside the pork.

For vegetables, try steamed green beans, wilted spinach or roasted tenderstem broccoli. A crisp green salad with a sharp vinaigrette cuts through the richness of the double cream sauce nicely. For a full Hairy Bikers spread, follow with a Hairy Bikers apple pie for dessert.

Can You Keep Leftovers of This Dish?

Store leftover pork and sauce together in an airtight container in the fridge for up to 3 days. Reheat in a low oven at 160°C (140°C Fan / Gas Mark 2) for about 20 minutes, covered with foil.

The stuffed pork freezes well for up to 3 months when wrapped tightly in cling film and placed in a freezer bag. Thaw overnight in the fridge before reheating. The black pudding filling holds its texture well after freezing.

Nutrition Facts

Calories: 685 kcal
Total Fat: 42g
Saturated Fat: 18g
Cholesterol: 145mg
Sodium: 1200mg
Total Carbohydrate: 22g
Dietary Fibre: 2g
Sugars: 12g
Protein: 48g

Frequently Asked Questions

Can you stuff pork fillet the night before cooking? Yes, prepare the stuffed and bacon-wrapped fillet up to 24 hours ahead. Wrap tightly in cling film, refrigerate, and bring to room temperature for 30 minutes before cooking.

How does the Hairy Bikers stuffed pork fillet compare to Jamie Oliver’s version? The Hairy Bikers use black pudding as the filling with an apple cider sauce, giving a richer and more traditionally British result. Jamie tends to use lighter herb-based stuffings, so the flavour profiles are quite different.

Can you use something other than black pudding for the stuffing? A good sausage meat or coarse pork pâté mixed with sage and breadcrumbs makes a reasonable substitute. The flavour will be milder but the dish still works well.

What other pork fillet recipes work well for dinner parties? Browse the full collection of pork fillet recipes for more ideas including slow-cooked, glazed and pan-fried preparations.

Why does this recipe use black pudding as a stuffing? Black pudding brings a deep, savoury richness that pairs brilliantly with the sweetness of the apple sauce and the sharpness of the cider. It is a classic British combination from the Hairy Bikers’ Meals on Wheels series.

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