Stuffed, Rolled Pork Tenderloin

Ingredients

• 500g pork tenderloin
• 15g unsalted butter
• 1 tablespoon of oil
• For the Stuffing:
• 70g onion (½)
• 65g apple (½)
• 1 clove of garlic
• 2 teaspoons of seedless jam
• 1 teaspoon of mustard
• 1 teaspoon of thyme leaves
• 1 bay leaf
• 150ml chicken or vegetable stock
• 125ml red wine
• 1 teaspoon of balsamic vinegar
• 15g unsalted butter
• 1 tablespoon of oil

Preparation Time: (25 minutes for the stuffing) + 15 minutes
Cooking Time: 12 minutes (+ 5 minutes resting time)
Serves: 3

Method

Make the stuffing:

1. Peel and finely dice the onion, apple and garlic.
2. In a frying pan, heat the oil and butter and cook the onion until it has softened and is beginning to turn brown.
3. Add the apple, garlic and thyme and fry for a further 30 seconds.
4. Add the red wine and the bay leaf, stir it in and then mix in the mustard and seedless jam.
5. Simmer until the liquid has reached a syrupy consistency, then add the chicken stock and season with salt & pepper.
6. Boil it until all the liquid has evaporated and you are left with a thick, marmalade-like mixture.
7. Remove from the heat and allow it to cool.

The rest of the method:

8. Preheat the oven to 200°c.
9. Remove any fat and sinew from the tenderloin and then cut a slit ¾ of the way through, down the length of the tenderloin.
10. Open out the meat and make a further two slits down its length, either side of the first cut.
11. Put a double layer of clingfilm/plastic wrap over the meat and, using either a meat hammer or a rolling pin, bash out the meat until it is approximately 1cm thick.
12. Season the meat with salt & pepper and then spread the onion-apple marmalade over the meat, leaving a 3cm gap along one edge of the meat.
13. Starting from the opposite edge to the gap, roll up the meat and tie it with string.
14. Season the rolled tenderloin, heat up a frying pan with the oil and butter and fry the meat until it is browned on all sides.
15. Place the pork in a roasting tin and put in the oven for 12 minutes.
16. Remove the meat from the oven, allow it to rest for 5 minutes, then remove the string and cut the meat into portions and serve. Here, we have served it with a coarse pea purée, an onion tatin, watercress salad and a pork pan sauce (ideally, we would have served it with a pea-shoot salad instead of watercress but we couldn’t find any). (Of course, you could grow your own.)

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Useful Information

Can it be frozen? No.
Can it be prepared in advance? Yes, up to 1 day to stage 13.
Will leftovers be nice? Yes, for up to 3 days.

Notes