Roast Pork Tenderloin with Blackberry Port Sauce
For a small Christmas gathering or special Sunday lunch try this stuffed pork tenderloin as an alternative.
Preparation time: 30 minutes
Cooking time: 1¼ hours
2 pork tenderloins, just under 400 g (14 oz.) each
1 slice of bread, crusts removed
1 small onion, quartered
2 cloves garlic, sliced, optional
4 cm (1½ inch) piece root ginger, peeled, sliced
40 g (1½ oz.) walnut pieces
Salt and freshly ground black pepper
225 g (8 oz.) blackberries
8 rashers smoked streaky bacon
5 small bay leaves
1 tablespoon olive oil
450 ml (¾ pint) chicken stock
150 ml (¼ pint) ruby port
2 teaspoons cornflour
WHAT TO DO:
Trim the thinnest end off each pork tenderloin so each is 23 cm (9 inches) long and reserve the trimmings. Make a slit along the length of each and open out flat.
Add the pork trimmings to a food processor bowl with the bread torn into pieces, the onion, garlic and ginger and mix until finely chopped. Add the walnuts and a little salt and pepper and mix briefly together.Spread half the stuffing over one of the pork tenderloins. Arrange a few of the blackberries in a line down the center then spoon over the rest of the stuffing and press into an even layer. Cover with the second pork tenderloin, wrap in the bacon, tuck the bay leaves under the bacon in a line along the top then tie with string.
Add the joint to a roasting tin, drizzle the top with the oil and pour 300ml (½ pint) of stock into the base of the tin. Roast in a preheated oven 180ºC (160ºC fan oven), Gas Mark 4 for 1¼ hours until the pork is cooked through and the bacon is browned. Cover with foil towards the end of cooking if the bacon is browning too quickly. Transfer to a serving plate and keep warm.
Add the remaining stock and port to the roasting tin, bring to the boil, scraping up the juices from the base of the tin, boil for a minute or two then strain if needed and return to the roasting tin. Mix the cornflour to a paste with a little water then add to the roasting tin with the remaining blackberries, cook, stirring until the sauce is thickened. Season to taste then pour into a sauce boat.
Snip the string off the pork and remove, carve into thick slices and spoon the sauce around. Serve with roast potatoes, Brussels sprouts and green beans.
Tip: The smoked bacon will give the pork a slightly pinkish tinge, to check that the pork is cooked thoroughly insert a knife into the center of the joint, the meat juices will run clear when ready.
Recipe from www.seasonalberries.co.uk/
For more delicious recipes click here ←
Latest posts by Silversurfers Editor (see all)
- Asparagus Tartlets with Goats’ Cheese, Sun Dried Tomatoes and Rocket - April 25, 2017
- Would you like to see Woolworths back on the High Street? - April 24, 2017
- Win One of Three Lean Meat Hampers from Muscle Food! - April 23, 2017
- Discover the pure luxury at Spirit Hotel Thermal Spa*****superior - April 20, 2017
- Brilliant Half Board Breaks in Hampshire - April 19, 2017
Leave a Comment!
Community Terms & Conditions
These content standards apply to any and all material which you contribute to our site (contributions), and to any interactive services associated with it.
You must comply with the spirit of the following standards as well as the letter. The standards apply to each part of any contribution as well as to its whole.
be accurate (where they state facts); be genuinely held (where they state opinions); and comply with applicable law in the UK and in any country from which they are posted.
Contributions must not:
contain any material which is defamatory of any person; or contain any material which is obscene, offensive, hateful or inflammatory; or promote sexually explicit material; or promote violence; promote discrimination based on race, sex, religion, nationality, disability, sexual orientation or age; or infringe any copyright, database right or trade mark of any other person; or be likely to deceive any person; or be made in breach of any legal duty owed to a third party, such as a contractual duty or a duty of confidence; or promote any illegal activity; or be threatening, abuse or invade another’s privacy, or cause annoyance, inconvenience or needless anxiety; or be likely to harass, upset, embarrass, alarm or annoy any other person; or be used to impersonate any person, or to misrepresent your identity or affiliation with any person; or give the impression that they emanate from us, if this is not the case; or advocate, promote or assist any unlawful act such as (by way of example only) copyright infringement or computer misuse.
Nurturing a safe environment
Our Silversurfers community is designed to foster friendships, based on trust, honesty, integrity and loyalty and is underpinned by these values.
We don't tolerate swearing, and reserve the right to remove any posts which we feel may offend others... let's keep it friendly!