Recipes Made Easy

  • About
  • Recipes
  • Subscribe
  • Contact
menu icon
go to homepage
  • About
  • Recipes
  • Subscribe
  • Contact
subscribe
search icon
Homepage link
  • About
  • Recipes
  • Subscribe
  • Contact
×

Stuffed Pork Tenderloin Roll

Published: May 26, 2017 · Modified: Apr 29, 2021 by Jacqueline Bellefontaine ·

Sharing is caring!

76 shares
  • Share
  • Tweet
  • WhatsApp
  • Bluesky
Jump to Recipe Print Recipe
Stuffed pork tenderloin roll by Recipes Made Easy showed on board and plated with gravy

Stuffed Pork Tenderloin Roll is delicious served hot or cold and looks spectacular.  Don't be put off by the number of steps it really is a recipe that is easy to make. With a filling of flavoured pork sausage meat and a crispy bacon coating, it makes a special meal with very little effort. Perfect for a Sunday Roast with the family, or for a dinner party dish. To make life even easier it can be prepared up to 24 hours before you want to cook it.

sliced stuffed pork tenderloin on a chopping board.

Pork Tenderloin

Pork tenderloin, also known as pork fillet, is the long thin muscle, found on the inside of the ribcage and is a part of the loin cut.

It is lean and very tender but does not have as much flavour as other less lean cuts, such as the leg, belly or shoulder. The comparative lack of flavour can easily be rectified, and this stuffed pork tenderloin roll is a case in point. It is full of flavour.

The smoked bacon that encases the fillet adds plenty of flavour, whilst at the same time preventing the meat from drying out during cooking.  The stuffing is made with sausagemeat with the addition of breadcrumbs, shallot and sage. I used two wild boar and apple sausages from my local butcher, skin removed. You could use any sausagemeat, perhaps a spicier sausage or one with lots of herbs, but always make sure it is good quality.

stuffed pork tenderloin roll on a plate with gravy being poured over.

Make Ahead

The joint can be prepared ahead of time which makes it ideal for entertaining. When required, the joint takes just 50 minutes to cook. The simple but tasty gravy is then made while the meat rests.

The addition of sherry really lifts the gravy. I would usually use a dry sherry in a gravy or sauce, but I only had some very sweet sherry left in the cupboard so used that. It worked remarkably well. If you don't have any sherry use a drop of Port, Madeira or brandy instead.

stuffed pork tenderloin served with new potatoes

Serve Cold

This joint is also absolutely delicious served cold. In that case, you can skip making a gravy altogether.  Serve on its own or with a dollop of cold apple sauce. Use in a sandwich or serve with a salad. It would make a lovely special picnic dish.

More Pork recipes Made Easy

pork and apple burger in a bun.
Pork and Apple Burger
two bread rolls filled with pulled pork
Perfect pulled Pork
sweet and sour pork being carved.
Slow cooked sweet and sour pork

Step by Step Stuffed Pork Tenderloin Roll

  • Pork being flattened with meat mallet
    Flatten the pork tenderloin.
  • bacon laid out o board
    Lay out bacon rashers overlapping.
  • stuffing ingredients in bowl
    Make stuffing.
  • stuffing down centre of the pork tenderloin
    Place stuffing down centre of the tenderloin.
  • two pork tenderloins on streaky bacon
    roll up the pork around the stuffing.
  • rolled up uncooked joint.
    roll yp the bacon around the pork.
  • uncooked joint in tin with peppers around being drizzled with oil
    Place in roasting tin with peppers.
  • Cooked joint in tin
    Roast.
  • Sherry bubbling in pan.
    add the sherry to juices in the pan.
  • showing thickened gravy
    Add stock and thicken with cornflour.
sliced stuffed pork tenderloin on a chopping board.

Stuffed Pork Tenderloin Roll

Print Recipe Pin Recipe Save Recipe Saved!
Easy to make and can be prepared ahead. Stuffed pork tenderloin roll tastes delicious served hot with a sherry gravy or cold without the gravy.
Course Dinner,, Easy Entertaining, Main Course
Cuisine British
Keyword hot or cold, prepare ahead recipe, roast dinner
Skill Level Easy
Prep Time 30 minutes mins
Cook Time 1 hour hr
Total Time 2 hours hrs 30 minutes mins
Servings 6
Calories 405
Author Jacqueline Bellefontaine

Equipment

  • roasting tin

Ingredients

  • 2 pork tenderloins about 750g-1kg (1½-2¼lbs) total weight
  • 200 g good quality sausagemeat
  • 1 shallot , finely chopped
  • 15 g fresh breadcrumbs
  • 1 teaspoon dried sage
  • 14 thin rashers smoked streaky bacon
  • a little olive or rapeseed oil
  • 300 g baby sweet peppers , halved and seeds removed (11oz)
  • 2 small red onions , cut into wedges

for the gravy

  • 2 tablespoon sherry
  • 250 ml chicken or vegetable stock
  • 2 teaspoon cornflour (corn starch)
metric - US cups

Instructions

  • Trim away any fat or sinews and place each tenderloin between 2 sheets of cling film. Bash the tenderloin to flatten using the flat side of a meat mallet or a rolling pin, until it is about 1cm (½in) thick.
  • Combine the sausage meat, shallot, breadcrumbs and sage, mixing until well combined.
  • Lay the bacon rashers out on a sheet of cling film, so that they just overlap and form a large rectangle.
  • Place the flattened tenderloins on the middle of the bacon and pile the sausagemeat along the length of the fillet.
  • Use the other fillet to cover the sausagemeat stuffing. Pork fillets are usually thinner at one end so place the second one so that the thin end is at the thicker end of the first.
  • Bring the bacon up over the pork using the cling film for assistance. Roll the tenderloin so that it is encased in the bacon. Twist the end of the cling film to hold it in place and chill for about 1 hour or until required (up to 24 hours).
  • Preheat the oven to 200℃ (180℃ fan)/400°F /gas mark 6. Lightly oil the base of a shallow roasting tin. Remove the pork from the cling film and place in the centre of the pan.
  • Place the peppers and onion wedges along either side of the join and drizzle with a little oil. Roast in the centre of the oven for 50 minutes or until the bacon is crisp and the pork is cooked through (juices should she no trace of pinkness when you piece the meat with a knife).
  • Remove the meat from the roasting tin. Using a draining spoon remove the onion and peppers and place around the meat. Allow to rest in a warm place for about 15 minutes before serving.

Meanwhile to make the gravy.

  • Place the roasting tin over a low heat and stir in the sherry. Add the hot stock and bring to the boil, stirring to release all the juices stuck to the base of the tin. 
  • Mix the corn flour with a little cold water. Add to the tin and stir constantly until sauce thickens slightly. Serve the pork cut into thick slices with the peppers and onions on the side. Pour the gravy into a jug and serve separately.

Notes

Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.) 
 
Can be prepared 24 hours ahead of cooking.

Nutrition

Calories: 405kcal | Carbohydrates: 12g | Protein: 35g | Fat: 22g | Sodium: 1361mg | Sugar: 4g
Tried this recipe?Leave a comment or Mention @recipecrumbs or tag #RecipesMadeEasy

Do You Like Recipes Made Easy?

Why not subscribe to  Recipes Made Easy for my weekly newsletter? Or follow me on Instagram, Twitter and Facebook to never miss a recipe.

More All Recipes

  • bowl of really easy yoghurt sauce with a wooden spoon.
    Really Easy Yoghurt Sauce
  • Jar of raspberry and whitecurrant jam with a colander of white currants behind and a few raspberries to the side.
    Easy seedless raspberry and whitecurrant jam
  • bowl of Tzatziki garnished with a small sprig of mint.
    Really Easy Tzatziki
  • rock cakes in biscuit tin.
    Traditional Rock Cakes

Sharing is caring!

76 shares
  • Share
  • Tweet
  • WhatsApp
  • Bluesky

About Jacqueline Bellefontaine

Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. She has written over 15 cookery books, in addition to writing for several major magazines. She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking.

Comments

    5 from 1 vote

    Have you made this recipe? I would love to hear from you. Did you enjoy it, did you change anything? Leave a comment and rate the recipe. Comments may be held for moderation before publishing. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Catherine says

    January 24, 2021 at 3:38 pm

    5 stars
    Excellent recipe, easy to follow. Tastes just great. I used the port version
    C. Twomey

    Reply
    • Jacqueline Bellefontaine says

      January 25, 2021 at 12:13 pm

      Pleased you enjoy it its a favourite of mine.

      Reply
  2. Jo Allison / Jo's Kitchen Larder says

    June 08, 2017 at 6:47 pm

    It looks absolutely gorgeous. I love pork fillet and the idea of stuffing it with sausage meat and covering it all with bacon means heaven on a plate to me. Perfect Sunday lunch or dinner party dish. Pinned!

    Reply
    • Jacqueline Bellefontaine says

      June 09, 2017 at 2:47 pm

      Enjoy Jo, yes pork , sausages and bacon together is a real treat

      Reply
  3. Julie's Family Kitchen says

    May 31, 2017 at 8:24 am

    Ooh yum! This would be perfect for Sunday lunch, with roast potatoes and vegetables.

    Reply
    • Jacqueline Bellefontaine says

      June 01, 2017 at 11:31 am

      You are quite right Julie it does indeed make a great Sunday Lunch. j x

      Reply
Jacqueline Bellefontaine.

Hello I'm Jacqui
I believe that great tasting home cooking need not be hard work, so I like to write and cook recipes that are as easy as they can be. But I won't compromise on taste!

More about me →

blank

Popular

  • 2 jars of redcurrant jelly with colander oof redcurrants behind.
    Homemade Redcurrant Jelly
  • jar of Mr B's award winning rhubarb chutney
    Mr.B's Award Winning Rhubarb Chutney
  • roast chicken part carved with carving knife and fork.
    Easy roast chicken
  • easy lamb flatbreads on plates
    Easy Lamb Flatbreads

Visit my other blog

only crumbs remain logo

Footer

↑ back to top

About

  • Privacy Policy
  • About

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

Copyright © 2025 Recipes Made Easy

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.