I must admit wild mushrooms are a favourite ingredient of mine and so versatile. But the starting point for this recipe was the fact that a butcher sent me some white pudding to try.  Although you may not find white pudding in the US, it is quite popular in all parts of the UK.  Also known as hogs pudding, this particular one is made from oats, smoked bacon, pork fat, fresh red onion, cumin and spices. White pudding is also popular in Celtic communities in Canada and the French make a similar type of sausage called boudin blanc.

In this recipe I mince trim from the pork tenderloin and mix that with the white pudding, double cream and porcini mushrooms to create the light yet tasty stuffing for the tenderloin. I then wrap the tenderloin in rashers of Black Forest Ham PGI, which is from Germany. The PGI stands for ” Protected Geographical Indication .” For genuine Black Forest ham to be produced, it must be cured and smoked in the Black Forest.

Ingredients: serves 3 
625g Pork fillet/tenderloin untrimmed
6 slices Black Forest Ham PGI
120 grams Fruit Pig White pudding
5 gr dried Porcini mushrooms
125 grams fresh wild mushrooms sliced
150 ml double cream (heavy cream)
500 ml chicken stock
2-3 cloves smoked garlic
1 ½ Tbsp olive
30 grams finely diced onion
30 grams unsalted butter
1 teaspoon cornflour/ cornstarch

Method:
1. Place the dried porcini in a small cup and cover with 50ml of boiling water and allow the water to cool. After 10 minutes take the porcini from the water (keep the water) and finely chop the porcini. Keep the chopped porcini to add to the white pudding stuffing (later). Pour the saved porcini water into the chicken stock.

2. Carefully remove any silver skin from the tenderloin then trim off the ends to leave a 500gram thick centre section.

3. Take 80 grams of lean pork trim and mince it finely in a small food processor, until it is a sausage like consistency.

4. Place any remaining pork trim into the chicken stock together with 2-3 cloves of smoked garlic and poach on a gentle heat, until the garlic is tender.

5. Add 50 ml of double cream to the minced pork trim and puree again until the cream is blended in. Then mix in the white pudding, blending again using short pulses, stopping from time to time to scrap the mixture from the sides of the food processor bowl to ensure it is well mixed. Now add the chopped porcini into the white pudding mix and blend again enough to mix it in. Reserve the white mix in the fridge until needed.

6. Sweat off the sliced wild mushrooms in the olive oil and butter in a medium sized saucepan, seasoning lightly with sea salt and black pepper. When the mushrooms are soft and have begun to lightly colour add the 30gram of onions and continue to cook on a low heat until the onions are soft. Gradually strain the chicken stock onto the mushrooms and add 100 ml of double cream. Puree the cooked smoked garlic with a heavy knife and add to the sauce. Allow the sauce to simmer on low to bring all the flavours together.

7. Mix the cornflour with just enough cold water to make a paste and whisk that into the simmering stock to thicken. Once thicken turn off the heat on the sauce until needed.

8. Use a sharp knife to gently cut down the length of the pork tenderloin to create a pocket.

9. Gently bat the pork out to make space for the stuffing, making sure there are no holes.

10. Spread the white pudding mix onto the pork fillet and the roll it tightly.

11. Lay out the 6 slices of black forest ham, making sure they slightly overlap each other.

12. Carefully place the stuffed pork fillet on top of the slices so the slices are vertical and the pork horizontal. Roll the pork up inside the black forest ham, keeping it tight and even.

13. Now tie up the pork using butcher’s string. Ensure you also have a string running horizontally to keep in the stuffing.

14. Preheat the oven to 190 C (fan assisted)

15. In a hot frying pan with ½ Tbsp olive oil seal all sides of the pork tenderloin until lightly brown then transfer the frying pan to the oven to cook,

16. During the cooking process turn from to time to time to ensure even cooking and browning. When you have consistent temperature of 75 C throughout the pork then remove from the oven and rest for 5 minutes before carving.

To Serve:
Carve 3-4 nice slices per portion and top with the wild mushroom sauce.

Chef’s Notes:
Black Forest Ham is an amazing smoked air dried ham made in Germany. If you can’t find Black Forest Ham you could substitute with smoked streaky bacon but you will need about 8-10 rashers.

Pork Tenderloin with White Pudding and Wild Mushroom Sauce©Kevin Ashton 2026

Fruit Pig:
Fruit Pig started off as a general, rare breed butchery, but it wasn’t long before Matt Cockin and Grant Harper began to specialise production of their fresh blood black puddings. The timing was good and several well known chefs including Jamie Oliver and Tom Aikens began to take notice of their artisanal black and white puddings . Several Television appearences have followed, and at the beginning of 2018 they moved into a larger bespoke facility and a new Fruit Pig chapter opened.  On their website, besides Black pudding and Hog’s pudding, you also find their delicious range of bacons including their Pig’s Cheek Bacon which Italian’s call Guanciale.