Ham and spinach stuffed pork tenderloin
Serves 4 people
[Introduced by Roger W. Ascough on March 22nd, 2003, Hanna More Cottage Seend Cleeve, Wiltshire]
Ingredients
Large pork tenderloin
2 rashers of bacon
2 roughly chopped red onions
2 rosemary sprigs
3 tablespoons of olive oil.
[Can add leeks and apples]
Stuffing
25g of butter (1 oz)
2 shallots, finely chopped
1/2 tablespoon finely chopped sage leaves
115 g baby spinach leaves (4 oz) [This could have been doubled in quantity due to reduction during cooking]
25g ham (1 oz)
55g fresh breadcrumbs (2 oz)
1 egg beaten
1/4 teaspoon nutmeg
Melt butter, and fry shallots and sage for 10 minutes; add spinach and cook. Then mix in the other ingredients.
Gravy
2 glasses white table wine
150 ml chicken stock (5 fl. oz)
Add to juice from meat and filter through sifter. When making gravy, discard onion and rosemary and glaze pan with wine; then add stock and boil rapidly until reduced by 50%
Serve with baby carrots and leeks
Tenderloin
Slit and pound; put stuffing in and truss it with string
Lay meat in roasting tin with slices of bacon, surrounded with onions, rosemary, apples ands leeks; drizzle all over with olive oil
Bake at 350ºF for 45 to 50 minutes
[Introduced by Roger W. Ascough on March 22nd, 2003, Hanna More Cottage Seend Cleeve, Wiltshire]
Ingredients
Large pork tenderloin
2 rashers of bacon
2 roughly chopped red onions
2 rosemary sprigs
3 tablespoons of olive oil.
[Can add leeks and apples]
Stuffing
25g of butter (1 oz)
2 shallots, finely chopped
1/2 tablespoon finely chopped sage leaves
115 g baby spinach leaves (4 oz) [This could have been doubled in quantity due to reduction during cooking]
25g ham (1 oz)
55g fresh breadcrumbs (2 oz)
1 egg beaten
1/4 teaspoon nutmeg
Melt butter, and fry shallots and sage for 10 minutes; add spinach and cook. Then mix in the other ingredients.
Gravy
2 glasses white table wine
150 ml chicken stock (5 fl. oz)
Add to juice from meat and filter through sifter. When making gravy, discard onion and rosemary and glaze pan with wine; then add stock and boil rapidly until reduced by 50%
Serve with baby carrots and leeks
Tenderloin
Slit and pound; put stuffing in and truss it with string
Lay meat in roasting tin with slices of bacon, surrounded with onions, rosemary, apples ands leeks; drizzle all over with olive oil
Bake at 350ºF for 45 to 50 minutes