![]() Put the tray on the hob and add the chicken stock and sage. Remove the pork to a board and the vegetables to a warmed serving platter, covering both to keep them warm and leaving the garlic halves in the tray. Brush with the remaining ½ tablespoon of oil and roast for 45 minutes, or until the tenderloin reaches an internal temperature of 63☌ using a digital probe (if you don’t have a probe, the juices should run clear when the pork is pierced). Move the vegetables and pears to the edges of the tray and nestle the pork in the middle. Remove from the oven and gently mix in the pears. Season well and then roast for 15 minutes. Put the garlic bulb halves, parsnips and potatoes in a large roasting tray and drizzle over 2 tablespoons of the oil. Preheat the oven to 200☌, fan 180☌, gas 6. Wrap the prosciutto ends around to seal the roll. Spread the stuffing all over the pork, pressing down so it adheres to the meat, then carefully roll up using the paper to help you create a tight roll. Place the tenderloins on top, side by side and overlapping slightly in the middle make sure there is some prosciutto overhanging top and bottom. Halve the remaining slices and lay at the bottom of the original slices to extend their length. Line your work surface with another sheet of baking paper and then lay out 7 slices of prosciutto side by side, overlapping slightly. Bash each with a rolling pin until they are roughly 1cm thick. Take each tenderloin and place in between two sheets of baking paper. Remove from the heat and add the rest of the stuffing ingredients. Add the fennel seeds and sage and cook for a couple of minutes more. To make the stuffing, heat the oil in a frying pan and fry the onion for 6-8 minutes, or until soft. Remove from the fridge 30 minutes before roasting, to take off the chill ![]() Simple but flavorful and you end up with a moist and delicious piece of meat.Prep the stuffed pork roll up to 24 hours ahead, cover and chill. My stuffing is quite simple, onions and mushrooms. Really, the stuffing could have been anything, but I just used mushrooms, because that’s what I had in the fridge, but you could use spinach, peppers, whatever veggies you have. You’ll find a couple pork tenderloin recipes here on my blog, but here’s another simple recipe of stuffed pork tenderloin. We love our pork here, and I love pork tenderloins, because it’s a lean piece of meat and it’s so versatile. Now enough about that, I actually only brought it up because even now as I sit here and write this post, my husband is cleaning up in the kitchen.Īnyway let’s talk about today’s recipe. Ladies I’m sure you can all find something in your husbands that you can appreciate. It’s surprising me with little things when I don’t expect to be surprised. But it’s not the big things he does, it’s all the little things, like washing dishes, or bringing you a glass of water, or sweeping the floors, making a cup of tea, or making dinner. He does so much for me, I can’t even begin to tell you. I don’t want to sound cheesy but I actually think my husband completes me. Ladies, don’t hate me but let me start by telling you how much I appreciate my husband. But I’d like to actually do the opposite here. I know most women probably complain about their husbands because they don’t do enough or whatever. Serve this with a side of mashed potatoes, roasted potatoes or a nice salad for a healthier alternative. Mushroom Filled Pork Tenderloin – a simple yet elegant dinner.
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