Check out our latest magazine... Read Online

Recipe: Wrapped and Stuffed Tenderloin of Pork

Sunday, 13 September 2020 09:00

By Gillian Reay-Young

As the autumn season approaches, enjoy this hearty choice for a family meal.

Ingredients

  • 450g (1lb) of tenderloin pork
  • 4 rashers of rind-free, streaky bacon
  • A little butter and seasoning

For the stuffing

  • 1 small onion
  • A generous cupful of breadcrumbs
  • 2 tsp dried sage 
  • 1 egg, beaten

For the gravy

  • 1 tbsp of flour
  • 250ml (½ pint) white wine or dry cider

Method

  1. Using a sharp knife, cut the tenderloin in half lengthways, leaving some fat on the meat to keep it moist during cooking. With a steak mallet or rolling pin, batter the two halves to flatten and widen them. Season with a little salt and some ground black pepper.
  2. To make the stuffing, sauté the onion in a little butter until soft. Add the breadcrumbs, sage and some hot water until the mixture swells, then mix to a stiff consistency.
  3. Let the mixture cool a little, then add the egg and combine until it spreads easily.
  4. Spoon the stuffing into one half of the tenderloin, patting it down firmly. Spread more stuffing on top of the meat, then smear a little butter over the stuffing and season.
  5. Lay the streaky bacon over the stuffing and tie it firmly with string (not plastic) at two-inch intervals. Place the stuffed tenderloin into a buttered roasting tin with care and roast in the oven for around one hour at 180C/350F.
  6. To make the gravy, mix flour into the cooking juices and add the wine/cider. Season to taste.
  7. Serve hot with broccoli and roast vegetables.

Tip: Unused stuffing can be rolled into small balls and frozen for another meal on another day.

Share

More from Food and Drink

  • Recipe: Red Velvet Cupcakes

    Deliciously light and fluffy, these red velvet cupcakes with a gorgeous soft cheese frosting are ideal for an afternoon tea – they are sure to impress your guests.

  • Recipe: Saffron & Lemon Chicken Joojeh Kebabs

    This probably features on the menu of every Persian restaurant in the world, the marinade of yogurt and lemon juice tenderises the meat beautifully. This simplified version can be made at home in a conventional oven or grill if you don’t have a barbecue

  • Recipe: Raspberry Blancmange

    Based on a retro classic, this blancmange is a far cry from its wobbly 1970s reputation – instead, this is a light and creamy raspberry and almond dessert

  • South Carolina BBQ Chicken Thighs

    Try this winning BBQ chicken recipe from Grillstock founders Jon Finch and Ben Merrington and learn how to make both an authentic South Carolina BBQ sauce, and their secret BBQ rub.

  • Recipe: Local Lemon and Thyme Sea Bass

    This delicious recipe, courtesy of JBs Cowes, makes the perfect summer dish served with new potatoes.

  • Recipe: Sizzling Spare Ribs with BBQ Sauce

    The perfect spare ribs for your summer barbeque!

  • Recipe: Olive Oil, Pistachio & Lemon Cake

    This simple but delicious cake is made in a food processor, so it takes just minutes to prepare. Serve it with a simple lemon and sugar glaze and sprinkle with a few roughly chopped pistachios and dried rose petals

  • Recipe: Salted Caramel Praline Brownie

    Baker and author of Postal Bakes, Lucy Burton, will have you drooling at these divine brownies.

  • Mary Berry's Mediterranean All-in-One Chicken

    This is a great way to feed the family as the chicken and veg are all cooked in one very large tray in the oven. It takes only minutes to put everything together then it sits in the oven for under an hour with no fussy finishing off to do and only one pan to wash up.

  • Recipe: Simple Fish Curry

    Cooking a curry from scratch can feel a little daunting but this traditional Burmese recipe is really easy. Lightly spiced, warming and stunningly simple, this curry is one you’ll return to again and again

  • Recipe: Chocolate Peanut Buttercups

    The dreamy combination of chocolate and peanut butter is indulgent and decadent so the perfect treat for Easter. These little beauties contain only a few ingredients (with a vegan option) and are quick and super easy to make

  • Recipe: Prune and Orange Hot Cross Buns

    As a master baker and judge of ITV’s Britain’s Best Bakery, Peter Sidwell knows a thing or two about hot cross buns, as this fragrant and delicious recipe testifies.

  • Elvis Pancakes: With Bacon, Bananas & Peanut Butter

    Named after the King of Rock, Elvis Presley – as they contain his favourite ingredients of bacon, bananas and peanut butter – these pancakes are packed with protein and nutrients. They’re also very easy to make.

  • Five Pancake Toppings You Need To Try For Pancake Day

    Elevate your pancake game with these five irresistible toppings that will add a burst of flavour and excitement to your pancake day...

  • Recipe: Choux Hearts with Berries

    Celebrity MasterChef contestant Lisa Faulkner knows full well that food is the language of love. So, what better way to woo your beloved on Valentine’s Day than with these stunning choux hearts?

  • Recipe: Truffled Macaroni & Smoked Haddock Bake

    Want something that combines supreme comfort with a little decadence? Well look no further than this divine truffled macaroni dish with an extra boost from smoked haddock

  • Recipe: Nigel Slater's Lamb Hotpot

    We’re getting to that time of the year when rustic food comes packed with extra appeal.

  • Recipe: Roasted Turkey Legs with Cranberries and Oranges

    If you fancy something a little different on Christmas Day and don’t want to be bothered with cooking a whole turkey, this one-pot twist by Mary Goodwell is a vibrant, zesty dish that will delight your guests.

  • 10 Eye-Catching Cocktails to Try This Christmas

    The countdown to Christmas is officially on and the creativity is pouring out with everything from delicious desserts to eye-catching cocktails.

  • 'Ever So Easy' Beef Bourguignon Recipe

    This simple recipe by Adele Trathan virtually cooks itself, but it is deliciously succulent and flavoursome. It’s ideal for a wholesome meal when you don’t want to be slaving over a hot stove.

Get Social

© Beacon Magazine Isle of Wight and Aiir 2024 | 8-10 Dodnor Park, Newport, Isle of Wight, PO30 5XE