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Serves 2-3
1 pork tenderloin
Wilted fresh spinach
3 ounces bread crumbs
About 4 ounces diced cooked smoked bacon
2 shallots finely chopped
1 beaten egg
2 slices smoked bacon (stretched)
Fresh rosemary sprigs – about 6 sprigs
Fresh sage – about 4 sprigs
2 quartered red onions
1 pint of sweet cider (apple juice can be substituted)
Cut down centre of tenderloin to create a pocket for stuffing.
Wilt about 4 handfuls of spinach and squeeze out excess water, sprinkle with sea salt and nutmeg and allow to dry.
Gently fry chopped shallots in a little olive oil until softened; add chopped sage and cook for a minute or two.
Remove from heat and mix with bread crumbs, egg and spinach. Check seasoning. Add chopped bacon.
Stuff tenderloin with the stuffing mixture. Tie with string at about 4 even intervals. Stretch bacon over tenderloin to cover stuffing.
Put quartered red onions and rosemary sprigs in a baking tray. Place tenderloin on top of onion and rosemary with 2 tablespoons of olive oil. Ensure onions and rosemary are well massaged with oil.
Put in a preheated medium oven for about 45 minutes to 1 hour or until tenderloin is thoroughly cooked. Add 1 pint of cider to tray for last 20 minutes of cooking, basting the tenderloin a couple of times.
Remove tenderloin and keep warm; place baking tray on heat and reduce a little. Strain through sieve to create a jus. Remove string from tenderloin.
Cut tenderloin into required number of portions slicing the meat diagonally.
Place in centre of serving plate and pour jus around the meat. Garnish with either a sprig of rosemary or deep fried sage leaves.
Serve with roasted seasonal local vegetables.
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