Recipe submitted from EatWelshLambandWelshBeef.com – remember to visit the Eat Welsh Lamb and Welsh Beef website or social channels over the coming months as they post new videos, recipes and much more.
Serves: 6 | Prep Time: 35 minutes | Cooking Time: 40 minutes
- 2 trimmed porc tenderloins
- 12 rashers streaky bacon
For the rub:
- 1 tbsp oil
- 8 sage leaves, finely chopped or ½ tsp dried sage
- 2 cloves garlic, finely chopped
- ½ tsp black pepper
- ½ tsp allspice
For the stuffing:
- 50g chopped dates
- 25g sultanas
- 3 tbsp port
- 1 tbsp oil
- 25g butter
- 1 red onion, finely chopped
- ½ tsp dried sage
- 50g fresh cranberries, chopped
- 1 tbsp brown sugar (not essential)
- 1 eating apple, grated
- 25g pine nuts
- 120g breadcrumbs, wholemeal or white
- 1 small egg, beaten
For the cranberry and port gravy:
- 20g butter
- 2 tbsp plain flour
- 250ml porc or chicken stock
- 50ml port
- 25g fresh cranberries
- 2 tbsp cranberry sauce
- Pinch of allspice
- Mix the ingredients for the rub then brush or rub all over the tenderloins. Leave to stand for at least 20 minutes.
- Make the stuffing. Place the dates and sultanas in a small bowl and add the port, then allow to stand for 10 minutes.
- Preheat the oven to 200ºC / 180ºC fan / Gas 6.
- Heat the oil and add the butter and onion, and gently fry until softened.
- Mix all the remaining stuffing ingredients together then allow to cool.
- Place the bacon on a board and using the back of the knife stretch the strips a little without tearing them.
- With a sharp knife make a deep slit into each tenderloin, opening the tenderloin lengthways but not cutting all the way through.
- Fill each tenderloin with the stuffing, then use the bacon slices to wrap around and cover the whole tenderloin.
- Place the tenderloins on a baking tray and cook for approximately 25 – 30 minutes until the porc is cooked and the bacon is crispy and golden. Lightly cover with foil and allow to rest for 10 minutes before slicing the tenderloins into thick slices to serve.
- To make the gravy, pour any juices that have come from the porc into a jug. Melt the butter, add the flour and mix to make a roux. Gradually add the stock and any leftover meat juices and gently bring to the boil – keep stirring the whole time. Add the port and bring to the boil then add the remaining ingredients. Bring back to the boil, season to taste and serve with the sliced tenderloin.