| ||||||
|
 
1. Preheat the oven to 190°C (gas mk 5, 375°F). Peel and chop the onion quite finely. Place in a small saucepan and just cover with water. Simmer gently for about five minutes until the onion is soft.2. Place the onion in a bowl, reserving the water. Stir in the butter, breadcrumbs and sage, and season with salt and pepper. The heat from the onions should melt the butter. Add some of the reserved water to the bowl, enough to make a moist paste. 3. Slice the pork tenderloin lengthways, going about three quarters through it, and then open it up and lay it flat. Place the stuffing mixture along the middle (see picture). Fold the sides up and wrap the bacon around the pork to keep it in place. 4. Place the pork in a baking tray, and roast it for about 60 - 70 minutes, until the meat is tender. 5. Remove from the oven and stand for five minutes, then slice the meat and serve. 
The sage and onion stuffing (steps 1 and 2) can be replaced with any stuffing of your choice. Or, if you don't have much time you can just stuff the pork with a bunch of fresh herbs, garlic, lemon etc.
|
|||||
|
||||||
| ||||||
|
||||||
