PORK TENDERLOIN Recipe
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Ingredients: |
Ingredients: 1 pork tenderloin or 2 if there are alot of you, double the recipe!
Mum's stuffing (that's why you make a big batch and freeze in baggies so that you can pull it out any time for stuffed chicken, turkey, pork etc...!)
1 lb. bacon
2 T veggie oil
1 bag of spinach leaves
1 t thyme
Mushroom gravy (my standby, knorr's package!)
½ cup of red wine
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Directions: |
Directions:With a long thin sharp knife, from one end of the pork tenderloin insert the knife down the middle making a cut that you will be able to stuff the stuffing into. If you don't have a long enough knife to go all the way through the pork then come in from the other side. Now, take mum's stuffing and using your fingers push it in so the whole cavity is full. It will get lumpy so squeeze the tenderloin up and down making the stuffing even inside....basically you are massaging the tenderloin and working with the stuffing.
Baste the tenderloin with olive oil, and cover and 'wrap' completely with 2 layers of spinach leaves.
Then over top of the spinach, wrap a piece of bacon around starting at one end and overlapping each piece just a little (there is no fat in pork tenderloin and the bacon gives flavour and needed fat for cooking) Wrap the bacon so that the ends overlap on the underside of the meat which will sit in your roasting pan.
Sprinkle with Montreal Steak spice and thyme.
Place in roasting pan.
Preheat oven to 400º F and cook for 30 minutes. Do not over roast or it will be dry. Take tenderloin out of pan and place on plate and cover with foil. In the roasting pan add the wine and gravy (follow package directions) and whisk all the good bits from the pan to make your gravy.
Slice in 1" thick pieces on a platter with gravy on the side. A great dinner party idea with lovely presentation! |
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