Stilton-stuffed tenderloin porkby Daisy Elwood |
| Preperation time: 15 mins Cooking time: 1 hour 10 mins Serves: 6 |
| Recipe Ingredients |
| 1 onion, finely chopped; 50g butter; 175g fresh white breadcrumbs; 100g blue Stilton, crumbled; finely grated zest and juice of 1 lemon; 2 tbsp fresh chopped parsley; 1 egg, lightly beaten; 2 x 450g pork tenderloin; 6 rashers unsmoked streaky bacon; 2 tbsp sunflower oil; 1 tsp plain flour; 100ml Calvados; 300ml chicken stock; 3 Cox's apples, each cut into 8 wedges. |
| Recipe Method |
| Heat half of the butter and gently cook the
onion. Mix the breadcrumbs, Stilton, lemon zest and juice, and
parsley in a bowl. Add the onion and the beaten egg. Cut each of the tenderloins almost in half lengthways and open up flat. Spoon the stuffing down the length of the fillets and close. Stretch the bacon with a knife and wrap around the pork. Tie with string, put in a roasting dish and brush with 1 tbsp of oil. Roast for 1 hour at 180c/gas4. Remove from oven and keep warm. Take the pork out of the tin and place the tin on the hob. Stir in the flour, then add the Calvados and stock. Simmer for 5 minutes. Heat the remaining butter and oil and cook the apples. Cut the pork into thick slices and serve with the apple wedges and gravy. |
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