Monday 26 August 2013

Stuffed Pork Tenderloin By Judie Leishman

 Stuffed Pork Tenderloin
1 pork tenderloin (450g)
3 – 4 rashers streaky bacon, rind removed
10 – 15g butter
for the stuffing:
25g butter
1 med onion, finely chopped
¼tsp  thyme
¼tsp sage
75g mushrooms, finely chopped
110g fresh breadcrumbs
4 Tbsp chopped parsley
grated rind of a lemon
2 tsp lemon juice
1 egg, beaten with 2 Tbsp cream or top of the milk
for the gravy:
1 Tsp brown flour
about 275ml dry white wine or cider
salt & freshly ground pepper, to taste
  • Preheat oven to 180ºC
  • With a sharp knife, split pork tenderloin into half lengthwise and using a rolling pin, batter the 2 halves to flatten and widen them slightly and season with salt & freshly ground pepper
  • To make the stuffing, melt the butter in a pan and fry the onion and herbs gently for about 10 mins then add the mushrooms and raise the heat slightly …cook for further 3 – 4 minutes or until juices from mushrooms have almost evaporated 
  • Spoon contents of pan into a bowl and add in the rest of the ingredients of the stuffing, mix well and season
  • Spoon stuffing onto one half of the tenderloin, pat down to firm it slightly then place the other half of the tenderloin on top
  • Spread some butter and season with freshly ground pepper then cover the top of the tenderloin with the rinded bacon
  • Tie with string at 5cm intervals to keep it neat and tidy then transfer it carefully to a buttered roasting tin
  • Bake near the top of the oven for 1 hour then place on the serving dish and keep warm
  • To make the gravy, stir the flour into the pan juices, add the wine and some seasoning and let it bubble until syrupy 
  • To serve, carve the meat into thick slices and pour over the gravy and serve with vegetable of your choice
  • A garnish of fried apple rings would go well with it

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