Ingredients:
- For the cheat’s stuffing
- 1 knob of butter, melted
- 1 pack of shop-bought stuffing
- Handful of hazelnuts
- 5 dried apricots, roughly chopped
- Handful of dried cranberries
- Salt & pepper to season
- For the pork
- 1 knob of butter for greasing
- 1 pork tenderloin
- 8 to 12 strips of streaky bacon
- To serve - Roast carrots and parsnips, Mashed potato and Gravy
Method:
- To make the cheat’s stuffing, combine all the ingredients for the cheat’s stuffing in a large bowl. Set aside.
- Preheat the oven to 200°C/180°C fan/ gas mark 6 and grease a baking dish big enough to hold the tenderloin with butter.
- To prepare the pork, put the pork tenderloin on a board and, using a sharp knife, carefully cut a deep lengthwise slit down the centre, stopping about 2cm from the bottom of the tenderloin.
- Open it up, cover it with a piece of plastic wrap, and with a meat mallet or rolling pin, gently pound it until it is of an even thickness.
- Add the stuffing to the centre of the tenderloin. Roll the meat back into its original shape and use toothpicks to secure it in place.
- Lay out the streaky bacon on a chopping board, overlapping the pieces slightly. Place the tenderloin on top with the toothpicks facing up. Wrap the bacon slices around the pork to form a log, removing the toothpicks as you go. Place the tenderloin, bacon seam side down, on a lined baking tray.
- Unwrap the pork and place it in the prepared baking dish, with the ends of the bacon underneath. Roast in the oven for about 35 minutes, or until the bacon is crisp and the pork is piping hot throughout.
- Transfer the pork to a serving plate or platter. Cover with foil and leave to rest for 5 minutes.
- Carve into slices and serve alongside roast veg, mashed potato and gravy.
