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Roast Pork Tenderloin

Updated: Jul 20, 2018

This is a great (but impressive) alternative to a roast joint - but easy enough to do.


1 pork tenderloin, approx. 450g (1 lb) in weight

10-20g (1/2- 3/4 oz) butter, softened

3-4 rashers of streaky bacon, de-rinded

salt and freshly milled black pepper

For the stuffing:

25g (1 oz) butter

1 medium onion, finely chopped

1/4 teaspoon dried thyme

1/4 teaspoon dried sage

75g (3 oz) mushrooms, finely chopped

110g (4 oz) fresh breadcrumbs

4 tablespoons chopped fresh parsley

grated rind of 1 lemon

2 teaspoons of lemon juice

1 egg, beaten with 2 tablespoons cream or the top of the milk

For the gravy:

1 tablespoon flour

Approx. 275ml (10fl oz)dry white wine or dry cider

Serves 4


Pre-heat the oven to Gas Mark 4, 350F, 180C (160C for a fan assisted oven).

Leave the fat on the tenderloin as this will help to keep it moist. With a sharp knife, split it lengthways and, using a rolling pin, batter the two halves to flatten and widen them slightly. Season with salt and freshly milled black pepper.

To make the stuffing, melt the butter in a pan, and fry the onion and herbs gently together for about 10 minutes, then add the mushrooms, and raise the heat slightly. Cook for a further 3-4 minutes, or until the juices from the mushrooms have almost evaporated. Then empty the contents of the pan into a bowl and add the rest of the ingredients. Fork the mixture together lightly, then season to taste.

Next spoon the stuffing into one half of the tenderloin, patting it down to firm it slightly, then place the other half on top. Smear with some butter and season with freshly milled black pepper. Cover the top of the fillet with the de-rinded bacon and tie with string at about 5 cm (2 inch) intervals to keep it neat and tidy. Transfer carefully to a buttered roasting tin.

Bake near the top of the oven for 1 hour, then place on a serving dish and keep warm.

For the gravy:

Put the flour in a saucepan. Blend together a little of the white wine/cider with the flour to make a thick paste. Turn the heat on under the pan at a low setting, and blend in the remaining liquid, stirring well with a wooden spoon as you add the liquid to ensure no lumps form. Bring to the boil and simmer for a couple of minutes to thicken, before serving.

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