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.
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.
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.
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
Step by Step Stuffed Pork Tenderloin Roll
Stuffed Pork Tenderloin Roll
- roasting tin
- 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)
- 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.