Yet another use for cooking apples (Grandma gave us a bag a couple of weekends ago).
You'll need:
pork tenderloin (enough for three)
a good handful of breadcrumbs
1 egg, beaten
a handful of dates, roughly chopped
a cooking apple, peeled, cored and grated (or finely chopped)
Turn the oven on to about 190 degrees C.
Take your pork tenderloin, place some clingfilm over the top, and hit repeatedly with something heavy - I use my Grandma's old wooden rolling pin. The pork will gradually flatten in a pleasing fashion.
In a bowl, mix together the breadcrumbs, grated apple and chopped dates. Add the egg, and a couple of tablespoons of water, and mix everything together into a horrific mess.
Tear off a sheet of foil, and place the flattened pork on top. Dump the stuffing into the middle in a long sausage, then roll up the foil lengthways (which also rolls up the pork). Twist the ends, so that you have a giant meaty shiny Christmas cracker. Bake in the oven for about 40 minutes - then open up the foil, and see how well cooked the pork is. If you like a little bit of crispiness to the stuffing and/or pork, roast for another 10-15 minutes in the oven with the foil left open.
We ate this with some steamed green cabbage drizzled in soy sauce, and a mix of carrot and sweet potato.
Showing posts with label tenderloin. Show all posts
Showing posts with label tenderloin. Show all posts
25 March 2009
23 September 2008
Pork tenderloin stuffed with prunes
We spent the afternoon at the Baltic, looking at the Yoshitomo Nara + Graf exhibition. You loved the little dog castle/kennel, and Captain Jack had a whale of a time talking to the dogs.
Consequently, tea was a little bit late.
This makes enough for three large people (Ian joined us for tea), and a small one:
a large piece of pork tenderloin
an onion, finely chopped
a couple of handfuls of prunes, stoned and chopped
salt, pepper
Start with the prune stuffing - fry the onion in a little olive oil, until it turns translucent. Add the prunes, and a little water, and cook for 10-15 minutes. The prunes will absorb the water, so you might have to add a little more from time to time (you could also add some madeira, or a little white wine at this point to give the whole thing a bit of a kick).
Lay the pork on a piece of clingfilm, and stretch another sheet of clingfilm over the top. Bash away at it with a rolling pin, or some other large wooden object (you loved this bit). Once it's flattened, carefully spoon the prune mixture in a line down the middle, then roll up the pork (I secured this with a few cocktail sticks, but I'm sure there's a proper trussing method you could use involving string and all sorts).
Roast in the oven for 30-40 minutes, until the top of the meat goes slightly crispy. We ate ours with some steamed leeks, and boiled new potatoes from our pots in the garden.
Consequently, tea was a little bit late.
This makes enough for three large people (Ian joined us for tea), and a small one:
a large piece of pork tenderloin
an onion, finely chopped
a couple of handfuls of prunes, stoned and chopped
salt, pepper
Start with the prune stuffing - fry the onion in a little olive oil, until it turns translucent. Add the prunes, and a little water, and cook for 10-15 minutes. The prunes will absorb the water, so you might have to add a little more from time to time (you could also add some madeira, or a little white wine at this point to give the whole thing a bit of a kick).
Lay the pork on a piece of clingfilm, and stretch another sheet of clingfilm over the top. Bash away at it with a rolling pin, or some other large wooden object (you loved this bit). Once it's flattened, carefully spoon the prune mixture in a line down the middle, then roll up the pork (I secured this with a few cocktail sticks, but I'm sure there's a proper trussing method you could use involving string and all sorts).
Roast in the oven for 30-40 minutes, until the top of the meat goes slightly crispy. We ate ours with some steamed leeks, and boiled new potatoes from our pots in the garden.
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