Recipe by JustJanS
This is one I came up with myself, but I give Marie Alice credit for some inspiration. This would be nice for a dinner party or Christmas, but it was quick enough for a normal dinner for us.
Top Review by The Flying Chef
This is a wonderful recipe!! We loved this, the stuffing is great and the sauce awesome. I made as is except for using sage and onion with lemon stuffing mix, so really almost the same as Jan's way. It truly would make for an elegant dinner party meal, but is so simple to prepare, that like Jan says we enjoyed it just by ourselves for a regular dinner. I have saved this one to make on our next big family gathering, as they love stuffed roast pork and I know they would adore this one. A truly great recipe Jan that got a big thumbs up from my family.. Absolutely Loved, loved and loved MMMMmmmm. OK I think you get the message.
- 500 g pork tenderloin, filet
- 1 small apple, peeled, cored, finely chopped
- 1⁄4 cup craisins
- 1⁄2 cup seasoned dry bread crumb, i used sage and onion (stuffing mix)
- 1 lemon, zest of
- cracked black pepper
- 1⁄4-1⁄2 cup water
- 4 -6 slices bacon
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 1⁄2 cup port wine
- 1⁄2 cup chicken stock
- 1 lemon, juice of
- 1⁄2 cup cream
- 1⁄4 cup cranberry sauce
- 1⁄4 cup craisins
- fresh ground black pepper
- 2 tablespoons chopped parsley
Directions See How It's Made
- Preheat oven to 190c.
- Trim tenderloin of any fat and silver skin: cut a deep pocket the length of the fillet, being careful not to cut right through.
- Mix together apple, craisins, stuffing mix (seasoned breadcrumbs), zest, black pepper and enough water to make a moist stuffing.
- Fill the pocket in the filet with this stuffing, pressing the edges together as much as you can.
- Trim bacon to fit around the filet (at the narrower end, 1/2 slices might fit).
- Secure with wooden skewers, to hold the bacon in place and help keep the meat together.
- Place on a baking sheet and cook for 30 minutes, or until done to your liking.
- Allow to rest a few minutes before carving and serving with the sauce.
- 30 minutes will result in a nice pink juicy roast.
- Whilst the meat is cooking prepare your sauce.
- Heat the oil in a fry pan, and cook the onion until golden.
- Add the port and chicken stock and reduce by half.
- Add the lemon juice, cream, cranberry sauce and craisins and reduce again until it reaches a nice sauce consistency.
- Add the black pepper and chopped parsley.