Jun 14

Dried apple stuffed pork tenderloin

600g pork tenderloin
Stuffing:
1/2 cup chopped dried apples
1/4 cup chopped dried apricots
1/2 cup breadcrumbs (or blended bread!)
1 tsp garlic
1 egg
Chopped sage
Salt and pepper
1/2 tsp cinnamon
Caulibean puree:
1 head cauliflower, chopped and steamed
1/2 tin beans
1/4 cup milk of choice
1/2 tsp garlic
Some chilli
Salt and pepper
Sangria sauce:
1 cup red wine
1/2 cup dried apples
2 tbsp honey
1/2 tsp cinnamon
1 tbsp butter
Seasoning

Directions:
  • Preheat your oven to 180 degrees.
  • Butterfly your pork tenderloin (or ask your butcher to do it for you).
  • Lay your pork between two sheets of cling film and tenderise using a rolling pin or a mallet.
  • Season.
  • Prepare your stuffing by combining the ingredients in a bowl.
  • Spread it out over your flattened pork.
  • Roll up carefully and truss with some string.
  • Place into a dish and put into the oven. Cook for 35-40 mins, putting your oven on grill for the last 5 minutes to caramelise the top.
  • While your pork cooks prepare your puree. Boil/steam your cauliflower. Once soft, blend with remaining puree ingredients. Top tip: boiling your cauli in some milk and stock adds extra flavour!
  • For the jus, put all the ingredients except butter into a saucepan and bring to a simmer. Once reduced (10-15 mins), turn off the stove and stir in your butter.
  • Serve all together and enjoy!

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