Stuffed, Rolled Pork Tenderloin

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A tenderloin of pork, bashed out flat and rolled up with a sweet and sharp apple and onion marmalade that complements the meat perfectly.


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


    Make the stuffing:

  1. Peel and finely dice the onion, apple and garlic. the stuffing ingredients
  2. In a frying pan, heat the oil and butter and cook the onion until it has softened and is beginning to turn brown. frying the onion
  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. the apple and onion marmalade
  7. Remove from the heat and allow it to cool.
  8. The rest of the method:

  9. Preheat the oven to 200°c.
  10. Remove any fat and sinew from the tenderloin and then cut a slit ¾ of the way through, down the length of the tenderloin. preparing the meat
  11. Open out the meat and make a further two slits down its length, either side of the first cut.
  12. 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. flattening the meat
  13. 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. spreading the marmalade
  14. Starting from the opposite edge to the gap, roll up the meat and tie it with string. the rolled and tied tenderloin
  15. 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. browning the meat
  16. Place the pork in a roasting tin and put in the oven for 12 minutes.
  17. 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.) the finished dish
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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.


- The best jam to use is seedless raspberry but blackberry, black current, or red current works as well (really, any jam will do, so long as it doesn't have any seeds in it) (and don't use strawberry jam, it will be horrid).

- Any stuffing could be used with the pork tenderloin, however, this stuffing works especially well because the sweet and sharp taste contrasts splendidly with the pork.

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