As the autumn season approaches, enjoy this hearty choice for a family meal
- 450g (1lb) of tenderloin pork
- 4 rashers of rind-free, streaky bacon
- A little butter and seasoning
For the stuffing
- 1 small onion
- A generous cupful of breadcrumbs
- 2 tsp dried sage
- 1 egg, beaten
For the gravy
- 1 tbsp of flour
- 250ml (½ pint) white wine or dry cider
- Using a sharp knife, cut the tenderloin in half lengthways, leaving some fat on the meat to keep it moist during cooking. With a steak mallet or rolling pin, batter the two halves to flatten and widen them. Season with a little salt and some ground black pepper.
- To make the stuffing, sauté the onion in a little butter until soft. Add the breadcrumbs, sage and some hot water until the mixture swells, then mix to a stiff consistency.
- Let the mixture cool a little, then add the egg and combine until it spreads easily.
- Spoon the stuffing into one half of the tenderloin, patting it down firmly. Spread more stuffing on top of the meat, then smear a little butter over the stuffing and season.
- Lay the streaky bacon over the stuffing and tie it firmly with string (not plastic) at two-inch intervals. Place the stuffed tenderloin into a buttered roasting tin with care and roast in the oven for around one hour at 180C/350F.
- To make the gravy, mix flour into the cooking juices and add the wine/cider. Season to taste.
- Serve hot with broccoli and roast vegetables.
Tip: Unused stuffing can be rolled into small balls and frozen for another meal on another day.