Herb Stuffed Pork Tenderloin With White Wine Gravy

Submitted by The Flying Chef

"This recipe is a wonderful pork tenderloin recipe, it is packed full of flavour and the pork comes out so juicy and tender, both my son and hubby love this one. I served mine with roasted baby new potatoes and garlic pancetta roasted brussel sprouts, delicious."

 

• Ready In: 1hr 30mins
• Ingredients: 21
• Serves: 3-4

ingredients

• 1 (550 g) pork tenderloin
• 1 tablespoon olive oil
• 2 garlic cloves, crushed
• 1 medium onion, finely chopped
• 1 tablespoon thyme leaves
• 5 sage leaves, finely chopped
• 2 tablespoons parsley, finely chopped
• 1 cup mushroom, finely chopped
• 1 tablespoon butter
• 1 1⁄2 tablespoons Worcestershire sauce
• 1 tablespoon lemon juice
• 2 tablespoons cream
• 1 egg
• 1⁄2 cup breadcrumbs
• 12 slices bacon, rashers (or enough to cover pork)

• Sauce Ingredients (use 1-2 tablespoons juices from pork)

• 1⁄2 cup dry white wine
• 1 teaspoon instant chicken bouillon granules
• 1 1⁄4 teaspoons cornflour
• 1⁄2 cup water
• 1 1⁄2 tablespoons bisto, chicken gravy granules
• pepper

directions

1. Heat oil in a pan, add onion and garlic, cook until onion softens, add butter and mushrooms cook stirring a few minutes until mushrooms soften and liquid has evaporated.
2. Add Worcestershire sauce, lemon juice and herbs stir to combine, pour in the cream, remove from heat, allow to cool slightly, add breadcrumbs and egg stir to combine.
3. Slice pork down the centre length ways, making sure not go all the way through, open out and flatten using a meat mallet. Spoon stuffing mix evenly over one half, fold over the other half of pork to cover.
4. Take Bacon slices and wrap one around the pork to encircle, repeat with remaining slices so bacon covers pork. Place pork in a lightly oiled oven proof baking dish. Bake in pre-heated oven 180c for about 1hr or until pork is cooked through.
5. To Make the Sauce.
6. In a pan heat wine, chicken stock and water, mix a little water with cornflour and pour into sauce stir until mixture thickens slightly, Add 1-2 tablespoons of the pork juices from roasting pan.
7. Add desired amount of pepper and finally stir in gravy granules, stirring until all granules have dissolved. Serve over pork.
8. To Serve: Slice pork into thick slices, arrange on plate and pour sauce over the top, Delicious.
9. 3-4 servings depending on appetites.

Reviews

[Chicagoland Chef du]

My husband loved this, I thought it was ok. The stuffing flavor was quite good. I would suggest using a thinly sliced bacon if you like your bacon crisp. In the given 60 minutes, it was overcooked and the bacon was somewhat undercooked, still kind of rubbery. As a precaution I tied the rolled roast. Next time: Once assembled & tied, I will sear the bacon to insure it is thoroughly cooked & more appealing. I will definitely adjust the baking time and use a thinner bacon. Also, I could find no possible way to use the dripping to make gravy. I'm a good gravy maker but just couldn't make it happen.

 

[Turkmanastan]

Talk about a gourmet meal, this was fantastic! The stuffing adds a nice blend of flavors to the pork loin. The white wine gravy puts this receipe over the top. I am ear marking this receipe to serve for guests, as this will be a hit.

 

[ImAGourmetChef]

Amazing dish from the first bite to the last! From one chef to another, Magnifico!

 

[Seasoned Cook]

A wonderful recipe! The flavor is great and the gravy is awesome! A real feast!! Prepared for 2008 Aus/NZ Swap #20 Event.