I have posted this recipe before, but never with pictures! So I thought I’d cook it again, then – of course! – forgot to take a pic of it when it came out of the oven… Anyway, it was really good – again. And all our guests liked it – again.
2 large lean pork tenderloin fillets (approx 454g each)
12 rashers lean bacon, all visible fat removed
For the stuffing
Low calorie cooking spray
1 large onion, finely chopped
A small handful of thyme, finely chopped
120g Portobello mushrooms, finely chopped
1 egg , beaten
Finely grated zest and juice of 1 lemon
2 garlic cloves, crushed
Preheat the oven to 190oC/Gas 5.
Slice the pork fillets in half lengthways, taking care not to cut right through, and open out like a book. Cover the meat with cling film and flatten each with a rolling pin. Remove the cling film and season well.
To make the stuffing, spray a medium, non-stick frying pan with low calorie spray and fry the onion gently over a medium heat for 10 minutes, or until softened. Stir in the thyme and mushrooms and turn up the heat slightly. Cook for 5-6 minutes, then transfer the contents of the pan to a bowl. Add the egg, parsley, lemon zest and juice, and garlic to the bowl, mix together and season to taste.
Put one of the fillets in a roasting tin and pat the stuffing in top. Place the other fillet on top and lay the bacon rashers on top of the fillets, overlapping slightly to cover them. Roll the fillets over slightly, tucking the ends of the bacon under (you could secure them with cocktail sticks if necessary). Roast in the oven for 1 hour, or until cooked through.
Remove from the oven, cover with chopped herbs and rosemary sprigs and carve into thick slices.
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