Cotswold Cottage Recipes

Pork Tenderloin with Fresh Herb Stuffing

INGREDIENTS:
1 large pork fillet (about 1lb/450g)
¾oz (20g) softened butter
4 rashers un-smoked streaky bacon, with rind removed
salt and freshly ground black pepper

For the stuffing:
1oz (25g) butter
1 medium onion, finely chopped
1 dessertspoon chopped fresh thyme
1teaspoon chopped fresh sage
3oz (75) small open-cap mushrooms, finely chopped
4oz (110g) fresh white breadcrumbs 4 tablespoons chopped fresh parsley
the grated zest of 1 lemon
2 teaspoons lemon juice
1 large egg
2tablespoons thick or double cream
salt and freshly ground pepper

For the gravy:
1 tablespoon plain flour
10 fl oz (275ml) dry white wine - a crisp sauvignon blanc works well

For the fried apple ring garnish (optional):
3 small eating apples
1oz (25g) butter

Pre-heat the oven to gas mark 4, 350°F (180°C).

You will also need a 9 x 11 x 2 inch (23 x 28 x 5 cm) roasting tin, buttered, and some string.

PREPARATION:

Do not trim the fat from the tenderloin as this will help to keep it moist. Slice it in half length ways, batter the 2 halves with a rolling pin to flatten and widen them slightly, then season with salt and freshly ground pepper.

Next, to prepare the stuffing, melt the butter in a medium frying pan and fry the onion gently over a medium heat for 10 minutes or until softened, then stir in the herbs and mushrooms and raise the heat slightly. Cook for 3 or 4 minutes then transfer the contents of the pan to a bowl. Lightly beat the egg with the cream and add this, along with the remaining stuffing ingredients, to the bowl. Fork the mixture together lightly, taste and season. Now pat the stuffing on to one half of the tenderloin, and replace the other half on top. Smear the fillet with the softened butter and season with freshly ground pepper.

Then lay the bacon on top of the fillet to cover it. Tie the fillet round with string at about 2 inch (5 cm) intervals to hold the whole thing together, transfer to the buttered roasting tin. Bake in the top half of the oven for 1 hour. Then transfer the fillet to a dish to keep warm and now make the gravy. Place the tin over direct heat and sprinkle in the flour to soak up the juices, stirring vigorously with a wooden spoon. Then, when it's smooth, gradually add the wine, using a balloon whisk to whisk everything together and then let the gravy bubble till syrupy. Serve the pork, cut into thick slices, with the gravy poured over, and perhaps a garnish of fried apple rings. To make these, core but do not peel the apples, then cut them into rings and fry gently in the butter in a large frying pan until tender.

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COTSWOLD COTTAGE

Cotswold Cottage Recipes