Roots Pork tenderloin stuffed with black pudding and wrapped in smoked bacon

Main courseServes 4

Weekend cooking at its finest! This hearty pork tenderloin recipe from the team at award-winning North Yorkshire based Roots Farm Shop is sure to be a crowd pleaser! Pairing locally sourced pork and smoked bacon from their butchery alongside Yorkshire black pudding, serve with seasonal vegetables for a truly scrumptious Sunday lunch! For information on Roots Farm Shop along with more recipe inspiration visit their website


Roots Pork Tenderloin

Doreen’s Black Pudding

6-8 rashers of bacon

1 Celeriac

Knob of butter

Ampleforth Abbey Cider

Dash of cream


Balsamic vinegar

Salt and pepper

Seasonal vegetables to serve


  1. Butterfly the pork tenderloin by cutting in half lengthwise (but not all the way through) and open it like a book. Pound the pork so it is even (about 1cm) thick.
  2. Put a row of black pudding, finger sized strips, down the middle, then form a roll and wrap with bacon.
  3. Once stuffed and rolled, roast at 220C to caramelise the outside and crisp the bacon melting the bacon fat into the pork but keeping the inside tender and juicy, then roast for another 25-30 minutes.
  4. For the cider jus - reduce the cider then add to the meat juices with a splash of balsamic or a fruit vinegar. Add the cream and a drizzle of honey.
  5. For the celeriac mash, peel and cut into chunks. Boil in salted water until tender then mash until creamy with butter and seasoning to taste.
  6. Drizzle the jus over the meat and creamed celeriac and serve with seasonal vegetables.
(If you are not a black pudding fan you could use Roots sausage meat or a mixture of chopped mushrooms and spinach).