Prep 1 hr
Cook 2 hrs
A Fine Dining experience from my Grand Diplôme Books. Serve with parisienne potatoes and green beans almandine.
- 3 medium pork tenderloin
- 1⁄2 lb ground veal
- 1 medium onion, finely chopped (stuffing)
- 1⁄4 cup butter (stuffing)
- 1 tablespoon fresh parsley, finely chopped (stuffing)
- 1⁄2 teaspoon thyme (stuffing)
- 1⁄2 teaspoon basil (stuffing)
- 1⁄2 teaspoon sage (stuffing)
- 1⁄2 lemon, juice and rind of (stuffing)
- 1 cup breadcrumbs (stuffing)
- 1 egg, beaten
- 2 tablespoons butter
- 1⁄4 cup sherry wine
- 1 tablespoon flour
- 1 1⁄2 cups chicken broth
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- Split pork tenderloin lengthwise two-thirds of the way through. Open and flatten between 2 sheets of wax paper. Pound with a mallet or rolling pin to ½ " thick. Preheat oven to 350*.
- To make stuffing, cook onion in butter until soft then pour in medium bowl. Add parsley, thyme, basil, sage, lemon rind and juice, bread crumbs and just enough egg to bind mixture.
- Divide stuffing among 3 loins and shape together to form a loaf. Tie with butcher twine at 1½ “ intervals.
- Heat butter in skillet and brown pork on all sides. Place in roasting pan; pour over sherry. Seal pan with foil and replace lid. Bake 2 hours.
- Remove pork from oven and transfer to a platter; keep warm. Stir flour in pan juices and cook to a rich brown colour over Low heat.
- Add broth, bring to boiling point over Low heat, stirring constantly. Simmer 2-3 minutes and strain.
- Remove string from pork. Slice and serve with gravy.