The Delia Project (#45): Stuffed Pork Tenderloin

The Delia Smith Project: Stuffed Pork Tenderloin

This recipe is described by Delia as “a good recipe for a dinner party, as it’s easy to carve and serve.” It would be great for a dinner party. Unfortunately though, I chose to cook it on a Sunday night when we were already running behind our normal schedule and it does take 1 hour to cook. It was finally ready when the kids should have been going to bed. However…

…it really was scrumptious. The tenderloin is split in half lengthways and stuffed with onion, thyme, sage, mushrooms, breadcrumbs, parsley, lemon juice and zest and topped with a few rashers of streaky bacon. Being in a hurry when I was making this, I mis-read the instructions and thought that half the stuffing should be placed on top of the fillet, but this is incorrect. DO NOT USE MY PHOTO for an example of what this should look like! Instead, take a look at this version of Stuffed Pork Tenderloin here.

Small details aside, it was really very tasty and there was not a scrap left. Oh, and if you get a chance you can make a simple gravy with flour and white wine. The only thing is, you need juices from the pan – but this being a typical cut of lean Swiss meat, there were absolutely NO juices. It was also suggested to serve this with fried apple rings, but again I had Munchkins to feed and get into bed. Next time!

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