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Traditional Family Butchers

Stuffed Pork Tenderloin

1 large pork fillet (about 1 lb/450 g)

4 rashers unsmoked streaky bacon, derinded

¾ oz (20 g) softened butter

salt and freshly milled black pepper

For the stuffing:

1 oz (25 g) butter

1 medium onion, finely chopped

1 dessertspoon chopped fresh thyme

3 oz (75 g) small open-cap mushrooms, finely chopped

4 oz (110 g) fresh white breadcrumbs

4 tablespoons chopped fresh parsley

the grated zest of a lemon

2 teaspoons lemon juice

1 large egg

2 tablespoons double cream

salt and freshly milled black pepper

Slice  the pork in half lengthways, batter the 2 halves with a rolling pin to flatten and widen them slightly, season with salt & pepper. Prepare the stuffing, melt the butter in a pan and fry the onion gently for 10 minutes or until softened, then stir in the herbs and mushrooms and raise the heat slightly. Cook for 3 or 4 minutes then transfer the contents of the pan to a bowl. Lightly beat the egg with the cream and add this, along with the remaining stuffing ingredients, to the bowl. Fork the mixture together lightly, taste and season. Now pat the stuffing on to one half of the tenderloin, and replace the other half on top. Smear the fillet with the softened butter and season with freshly milled pepper. Then lay the bacon on top of the fillet to cover it. Tie the fillet round with string at about 2 inch (5 cm) intervals to hold the whole thing together, slip a long palette knife under its length and transfer to the buttered roasting tin.

Bake in the top half of the oven for 1 hour. Then transfer the fillet to a dish to keep warm and now make the gravy. Place the tin over direct heat and sprinkle in the flour to soak up the juices, stirring vigorously with a wooden spoon. Then, when it’s smooth, gradually add the wine, switching to a balloon whisk to whisk everything together and then let the gravy bubble till syrupy.

Serve the pork, cut into thick slices, with the gravy poured over.

Serves 4