This is probably
my second favourite Gary Rhodes recipe and one I’ve cooked many many times. If
you can get the tenderloin on offer it makes for a really tasty, cheap (this
one was on offer £4.60 I think) and crowd pleasing Sunday dinner. It’s also
excellent cold with chips and pickle, chutney etc ..
To me the idea of
stuffing pork with, well, basically, more pork and then adding a further layer
of pork (OK ham and bacon but it’s still pig right) seemed a little bit
excessive sort of like Roast beef stuffed with steak, . Amazingly it works so
well each bit of the pig complementing the other and then contrasted by the
spinach, sage and nutmeg flavours, the gravy is sweet yet savoury and the wine
gives just the right amount of acidity
I served this
with new potatoes covered in sage butter and crème fraiche leeks with pancetta,
perhaps I got carried away with the pig thing
1 Large Pork
Tenderloin
2 Rashers of
streaky bacon, normal back bacon is ok if you forget to get some , ahem .
2 Roughly chopped
red onions
2 Sprigs of
Rosemary
3 Tbsp Olive oil
25g Butter
2 Shallots finely
chopped
½ tbsp finely
chopped sage leaves
115g baby spinach
washed and shredded
50g Sliced Ham
(original was 25g)
55g Fresh
Breadcrumbs
1 beaten egg
¼ tsp grated
nutmeg
Gravy
2 Glasses of
white wine
150 ml Chicken
Stock
Preheat the oven
to 180OC
First off you
need to remove the silverskin from the tenderloin, it’s the thin white layer of
stuff (I think it’s fat) that often covers one side of the meat. Removing this
prevents the meat from getting tough and chewy apparently, some chef imparted
this bit of wisdom on the TV. I can’t remember who it was and I’m not entirely
sure it works; I still do it though just in case
Slice open the
tenderloin lengthways, two thirds of the way through, open out and pound it gently,
not sure if that’s possible, it’s bit like asking you to softly stab someone.
Right, erm, flatten it anyway
Melt the butter
and very gently fry the shallots and sage for around 10 mins. Add the spinach
and cook until it wilts. Mix in the rest of the ingredients
Spread the
stuffing along the centre of the tenderloin, roll it up then using the help of
another person or the extra two hands you didn’t know you had, tie up with
kitchen string (What the hell is kitchen String anyway, I used normal string ,
the type next to the selotape and I’m still alive). By the way not being the
most dextrous of people trying to tie up a long piece of pork stuffed full of
things is bloody hard to do, so either enlist the help of someone else or teach
the kids some interesting new words, it’s up to you
So once you’ve trussed it up with the skill veteran dominatrix, lay it on top of the onions in a roasting tin then lay the bacon on top.
Roast for 35-40
mins basting every now and then, sorry can’t be more specific. My basting
technique is directly relational to what else I have to do or what’s on TV.
Remove the joint,
cover with foil and leave to rest for 5 mins
Discard the
onions, deglaze with wine then add the stock and boil rapidly until reduced by
half. Season to taste of course but then you knew that didn’t you
Remove the
string, yeah yeah, I know but some people would seriously not do this unless
explicitly told to do so.
Carve and serve
with whatever you fancy plus the gravy of course
Feel free to make
your own Carry On style, pork stuffing innuendos
Oh god, pork stuffed with pork and more pork . . . looks fabulous!
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