Stuffed Pork Tenderloin

• annokset: 4
• kokonaisaika: 1 hour, 40 minutes

Ainekset

450g Pork Tenderloin

20g Butter, softened

4 rashers Streak Bacon, de-rinded

Salt and Pepper, to taste

Stuffing:

25g Butter

1 medium Onion, finely chopped

1.5g Dried Thyme

1.5g Dried Sage

75g Mushrooms, finely chopped

110g Breadcrumbs

60g Fresh Parsley, chopped

Zest of 1 Lemon

30ml Lemon Juice

1 Egg, beaten with 30ml Cream

Gravy:

15g Flour

275ml Dry White Wine, or Dry Cider

Ohjeet

Pre-heat the over to 350F/180C.

Leave the fat on the tenderloin. With a sharp knife, split it in half lengthways and, using a rolling pin, flatten the two halves slightly. Season with salt and pepper.

To make the stuffing, melt the butter in a pan and fry the onion and herbs gently for about 10 minutes. Add the mushrooms and raise the heat slightly. Cook for a further 3-4 minutes or until the juices from the mushrooms have almost evaporated, then empty the contents of the pan into a bowl and add the rest of the stuffing ingredients. Fork the mixture together then season to taste.

Next, spoon the stuffing into one half of the tenderloin, patting it down to firm it slightly, then place the other half on top. Smear with some butter and season with pepper. Cover the top of the fillet with the de-rinded back and tie with string at about 2-inch intervals to keep it neat and tidy, then transfer to a buttered roasting tin. Bake near the top of the over for 1 hour, then place somewhere to 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.