Stuffed Pork Tenderloin – a frugal but impressive recipe

Last Updated on January 4, 2026

Pork Tenderloin with Apple and Clonakilty black pudding served with Cider Gravy:

Are you a fan of black pudding?  Or is it something you shove to one side of the plate when it arrives with breakfast?  I love the stuff.  A full English breakfast isn’t complete without a slice of black pudding, and I particularly like it served with scallops and a piece of apple. But what’s it doing in a recipe with pork tenderloin? Well, it works very well as a meaty stuffing too – for anything that will benefit from a moist filling that helps stop the meat drying out.

Clonakilty black pudding is made from a recipe from the town of Clonakilty in Ireland, around 1880.  It hasn’t changed since then, and the secret recipe has now proved to be a huge success with the popularity of black pudding spreading from Ireland to the UK and worldwide.  And the range of products has expanded – there’s white pudding, sausages, rashers and bacon too.  Check out the Clonakilty website to find out more

The lovely people at Clonakilty sent me some black pudding to try – and challenged me to make something delicious.  And, as it is apple season, I decided to make a different stuffed pork tenderloin using apples and black pudding – a classic flavour combination.

I am also a big fan of pork tenderloin – one of the best cuts for me, as it’s really lean. It’s also remarkably cheap, despite being the pork equivalent of fillet steak. Cooking it can be tricky, though – a bit like chicken breasts, it can dry out very quickly.  So, the best idea is to stuff it with something that isn’t quite so lean that will complement the meat but help to stop it drying out – and perhaps wrap it in bacon or pancetta too.  For the stuffing, black pudding is a great option.

Print Recipe

Pork tenderloin stuffed with apple and black pudding served with cider gravy

An easy way to create a luxurious supper dish

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Course: Main Course, Main Dish

Calories: 487kcal

Ingredients

Stuffed Pork Tenderloin

• 1 Pork Tenderloin
• 1/2 Clonakilty Black Pudding
• 1 Apple
• 1 Small Onion
• 5 Rashers Bacon

Cider Gravy

• 100 ml Chicken Stock
• 100 ml Dry Cider
• 1 Small Onion
• 2 tsp Plain Flour
• 2 tsp Butter

Instructions

Stuffed Pork Tenderloin

• Put the tenderloin between two large pieces of cling film and use a rolling pin to beat the meat out as thinly as possible without breaking it.  Preheat the oven to 180C
• Mash up the black pudding with a fork and fry it for around 5 minutes over a moderate heat, stirring constantly.  Put in a small bowl.
• Chop the onion finely and peel and chop the apple.  Fry them in the fat from the black pudding for a further 5 minutes, then mix the apple and onion with the black pudding
• Lay out the bacon rashers on a piece of cling film in overlapping strips.  Place the tenderloin on top and put a strip of the black pudding mixture along the centre of the meat.  Roll up carefully and fasten with toothpicks or bind with cooking string
• Place on a non-stick baking tray and put in the oven  for 30 minutes until the bacon is crispy and the meat is cooked

Cider Gravy

• While the tenderloin is cooking make the gravy
• Chop the remaining onion as finely as possible and soften in butter for 10 minutes
• Stir through the flour and stir over a moderate heat for around a minute
• Add the cider and stock, slowly at first, stirring constantly until you have a thickish gravy.  Taste and season with salt and pepper as required

Nutrition

Calories: 487kcal

The perfect dish for St Patrick’s Day, don’t you think?

Looking for something different? Try this fabulous Mediterranean chicken tray bake