Description
This Hairy Bikers Stuffed Pork Tenderloin recipe is an easy and flavorful family feast featuring juicy pork tenderloins stuffed with a savory mixture of apples, sausagemeat, and fresh sage, wrapped in crispy streaky bacon, and roasted to perfection. It combines sweet and savory elements for a delightful weekend dinner.
Ingredients
Scale
Main Ingredients
- 2 pieces Pork Tenderloins
- 200 grams Streaky Bacon
- 400 grams Sausagemeat
- 100 grams Fresh Breadcrumbs
- 2 tablespoons Chopped Fresh Sage
For the Stuffing
- 1 medium Onion
- 1 medium Dessert Apple
- 2 tablespoons Olive Oil
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) to get it ready for roasting the stuffed tenderloin.
- Sauté Onions: Heat 2 tablespoons of olive oil in a pan over medium heat and sauté the chopped onion until it becomes translucent, about 5 minutes, to bring out its sweetness and soften it for the stuffing.
- Prepare Stuffing: In a bowl, combine the sautéed onions with chopped dessert apple, sausagemeat, fresh breadcrumbs, and chopped fresh sage. Mix thoroughly to create a flavorful stuffing mixture.
- Butterfly Pork: Carefully slice each pork tenderloin lengthwise to open it into a flat pocket, large enough to hold the stuffing without breaking apart.
- Stuff Pork: Fill the butterflied pork tenderloins with the stuffing mixture, packing it evenly but not too tightly.
- Wrap with Bacon: Wrap each stuffed pork tenderloin in streaky bacon strips to add flavor and help keep the stuffing inside during cooking.
- Roast: Place the bacon-wrapped tenderloins in a roasting pan and roast in the preheated oven for 25-30 minutes or until the pork is cooked through and bacon is crispy.
- Rest and Serve: Remove the pork from the oven and let it rest for 5-10 minutes to allow juices to redistribute before slicing and serving.
Notes
- Make sure to not overstuff the pork to prevent the filling from spilling out during cooking.
- Resting the pork after roasting is crucial for juicy, tender slices.
- You can substitute fresh sage with dried sage if fresh is unavailable, but reduce the quantity to 1 tablespoon.
- Use a meat thermometer to ensure pork reaches an internal temperature of 145°F (63°C) for safe consumption.
