Stuffed Pork Tenderloins
4 tbsp olive oil
1 onion, finely chopped
1 tbsp chopped fresh thyme
6 dried apricots, diced
50g/2oz/1 cup fresh white breadcrumbs
2 pork fillets (tenderloins)
200ml/7fl oz/¾ cup hot chicken stock
50ml/2fl oz/¼ cup red wine
1 tbsp redcurrant jelly
salt and ground black pepper
mashed potato and carrots to serve
1 Heat 2 tbsp oil in a pan over a medium heat, add the onion and cook for 5 minutes until softened. Add the thyme and cook for 1 minute. Stir in the apricots and breadcrumbs. Season with salt and pepper and set aside to cool.
2 Preheat the oven to 190°C/375°F, Gas 5.
3 Cut each pork fillet lengthways down the middle, almost but not quite through. Open out and spoon half the breadcrumb mixture along each fillet. Bring the sides over to enclose the filling and tie with string at intervals to secure.
4 Heat the remaining oil in a roasting pan on the hob, add the pork and brown all over. Cook in the oven for 40–45 minutes.
5 Remove the pork, cover loosely with foil and set aside to rest. Add the hot stock and red wine to the roasting pan and bring to the boil, stirring. Add the redcurrant jelly and season to taste. Simmer for 5 minutes until syrupy.
6 Cut the pork into slices and serve with the sauce, mashed potato and carrots.
|Stuffed Pork Tenderloins|