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Pork steak stuffed with Clonakilty Whitepudding and pear

Pork steak stuffed with Clonakilty Whitepudding and pear


You can’t beat a good quality, locally sourced pork fillet. But when it’s stuffed with Clonakilty Whitepudding and pear, it makes for the perfect Sunday lunch. Served with a nice jus, some roast potatoes and fresh peas, this flavoursome recipe is absolutely divine and is a guaranteed winner for the whole family.


  • 200g Clonakilty Rashers
  • 1 x 500g pork fillet (trimmed)
  • 100g Clonakilty Whitepudding (chopped)
  • 1 pear (peeled, cored & chopped)
  • 2 tsp fresh thyme leaves
  • Salt and black pepper
  • 1 tbsp olive oil
  • 30ml white wine
  • 100ml chicken stock


1. Preheat the oven to 180°C/160°C fan/gas mark 4.

2. Lay the Clonakilty Rashers out on a board, slightly overlapping to form a sheet.

3. Slice the pork fillet lengthways to open it out without cutting all the way through.

4. Place the Clonakilty Whitepudding and pear down the middle of the pork in a long sausage shape. Scatter with half of the thyme and season with salt and pepper.

5. Wrap the pork around the filling, then place the stuffed pork down one side of the rasher sheet. Gently roll the pork up in the Clonakilty Rashers.

6. Heat the oil in a large pan over a medium-high heat.

7. Brown the pork on all sides, then transfer to a large roasting tray.

8. Roast for 30 to 35 minutes until the rashers are golden and crispy and the pork is completely cooked throughout.

9. Transfer to a plate, tent loosely with tin foil and allow to rest for 10 minutes.

10. Pour the juices from the pan into a saucepan and place over a medium-high heat.

11. Add the wine, stock and remaining thyme.

12. Season with salt and pepper and allow to bubble until reduced, scraping any sticky bits from the bottom with a wooden spoon.

13. Slice the pork and serve with the jus, some roast potatoes, and peas.


A huge thank you to our friends at Easy Food Magazine for this delicious recipe.

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