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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.
Ingredients
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
SAUCE
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
Method
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.
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.
This again is quite a quick dish to throw together, another one that can be on the table in about 35 Min’s with a yummy end result. You can serve this dish over rice, as My hubby and I are watching our carb intake at the moment I served ours over bean sprouts. The flavours in this dish all compliment each other really well and the addition of the apple just gives it that something different. I just used a prepared red curry paste with this, not only for time purposes, but also for ease of making, feel free to use homemade, I would have, if I had had some already made up in the fridge.
Ingredients
3 Tablespoons peanut oil
800g Pork fillets, sliced thinly
5 Tablespoons red curry paste, or to your taste (I used Thai kitchen brand)
1 Medium onion, sliced thinly
3 Cloves garlic, crushed
2 Teaspoons fresh ginger, grated
300ml Coconut milk
200ml Coconut cream
50ml Water
1 Teaspoon chicken stock granules
2 Medium apples, peeled and sliced thinly
2 Teaspoons lime juice
1 Teaspoon fish sauce
400g Baby bok choy, trimmed and chopped (your choice I love this veg so I added it.)
1/2 Cup Thai basil, chopped coarsely
Method
1. Heat 1 tablespoon oil in a large wok or pan, add pork, cook in batches until browned all over, add additional oil as needed, set pork to one side. I find you use about 2 tablespoons to cook the pork and that leaves 1 tablespoon for the onion.
2. Heat remaining oil in same cleaned pan, cook onion, paste, garlic and ginger, stirring until onion softens.
3. Add coconut milk, cream, water and stock, bring to the boil, reduce heat, simmer, uncovered 5 Min’s.
4. Return pork to pan, add lime juice and fish sauce, stir to combine, add apples, simmer, covered, about 10 Min’s, until apples soften and pork is cooked through.
About 5 Min’s before the end add bok choy.
5. Remove from heat and stir in basil.
Serve over rice or bean sprouts for lower carb version
All photos taken by me unless otherwise stated.
