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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.
If you have been keeping up with the progress of my beautiful handc
rafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
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 is a wonderful pork recipe that I came up with the other night, that we really enjoyed. I just cooked it for 3 so feel free to adjust amounts if making for more. It is definitely a company worthy dish and would make a great holiday addition to the table. As different meat to add to the menu, we usually have turkey, lamb and duck at Christmas but this could work nicely as well.If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly
camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.Ingredients
800g Pork tenderloin
Salt and Pepper to taste
1/2 Cup finely chopped pitted prunes
1/2 Cup finely chopped dried apricots
11/2 Tablespoons finely chopped sage
4-5 Tablespoons herb stuffing mix
10 Pancetta rashers
70ml Honey
2 Tablespoons red wine vinegar
1 Teaspoon garlic powder or 2 Cloves, crushed
2 Cups water
2 Teaspoons chicken stock granules
5 Tablespoons pan juices
3 Tablespoons bisto chicken gravy granules
Method
1. Cut pork loin down the middle length ways making sure not to cut all the way through, pound with a meat mallet, until approx, equal thickness, season pork with salt and pepper.
2. Combine prunes, apricots and sage in a bowl, add some water to the stuffing mix to soften, add to fruit and mix well. Spread stuffing mix down the centre of the pork, secure with kitchen ring at intervals. Wrap pancetta rashers around pork.
3. Combine honey, garlic and vinegar in a heat proof bowl, microwave about 30 seconds to soften honey and combine.
4. Cook in a preheated oven 200 degrees Celsius for about 20 Min’s, remove brush about half the honey mixture over pork, return to oven and roast for a further 20-25 Minutes or until pork is cooked through and pancetta has browned, bast occasionally with remaining honey mix.
5. Remove from oven and rest while you make the gravy.
6. In a saucepan add water, stock, pan juices and bring to the boil, add gravy granules and stir until mixture thickens. You can also thicken with cornflour we just love the added flavour that the granules give.
All photos taken by me unless otherwise stated.
