Archive for » January 14th, 2009«

Fruity Roast Pork With Fruity Port Sauce
This is a wonderful pork recipe!! I stumbled on this one the other day and decided to try it and I am so glad I did it was gorgeous. We loved the stuffing it was excellent, I used sage and onion with lemon stuffing mix and we thought the combined flavours were awesome. The sauce is to die for and one that would pair well with beef as well I think but the combination here was very good. I am the first person to review this one but if you would like to see more photos please click here. I will agree the person who’s recipe it originally was, that this is a company worthy dish but is simple enough to make for an every night dinner as well.


500g \pork tenderloins, filet
1 Small apple, peeled, cored, finely chopped
1/4 Cup craisins
1/2 Cup seasoned dry bread crumb, (I used sage and onion with lemon stuffing mix)
1 Lemon, zest of
Cracked black pepper
1/4-1/2 Cup water
6-8 Slices bacon


1 Tablespoon olive oil
1 Small onion, finely diced
1/2 Cup port wine
1/2 Cup chicken stock
1 Lemon, juice of
1/2 Cup cream
1/4 Cup cranberry sauce
1/4 Cup craisins
Fresh ground black pepper
2 Tablespoons chopped parsley


1. Preheat oven to 190c.

2. Trim tenderloin of any fat and silver skin: cut a deep pocket the length of the fillet, being careful not to cut right through.

3. Mix together apple, craisins, stuffing mix (seasoned breadcrumbs), zest, black pepper and enough water to make a moist stuffing.

4. Fill the pocket in the filet with this stuffing, pressing the edges together as much as you can.

5. Trim bacon to fit around the filet (at the narrower end, 1/2 slices might fit).

6. Secure with wooden skewers, to hold the bacon in place and help keep the meat together.

7. Place on a baking sheet and cook for 30 minutes, or until done to your liking.

8. Allow to rest a few minutes before carving and serving with the sauce.

9. 30 minutes will result in a nice pink juicy roast.

10. Whilst the meat is cooking prepare your sauce.


1. Heat the oil in a fry pan, and cook the onion until golden.

2. Add the port and chicken stock and reduce by half.

3. Add the lemon juice, cream, cranberry sauce and craisins and reduce again until it reaches a nice sauce consistency.

4. Add the black pepper and chopped parsley.

All photos taken by me unless otherwise stated.