Stuffed Pork Tenderloin

Stuffed Pork Tenderloin

Membrillo is a sweetened quince jelly, which, given that quince is related to the pear and apple, goes brilliantly with pork.

Adapted from Gordon Ramsay

Ingredients

Metric System
Servings
  • 6.8 oz sherry
  • 2 sprig sage
  • 1 sprig thyme
  • oil
  • salt
  • black pepper
  • 1 head garlic
  • 1 joint pork
  • 6.2 oz cheese
  • 5.3 oz quince cheese
  • Step 1

    Preheat the oven to 220°C/Gas 7.

    Step 2

    Lay the joint, skin side down, on a chopping board and cut three-quarters of the way into the flesh lengthways from top to bottom. Open the meat out to form a long rectangle and season with salt and pepper.

    Step 3

    Arrange the slices of cheese and the membrillo along the centre of the meat. Scatter the leaves from 1 sage sprig on top, and roll the meat up to enclose the stuffing. Tie at 3cm intervals along the length of the meat with string.

    Step 4

    Place the thyme and remaining sage in a hob-proof roasting tray with the garlic. Lay the pork on top, skin side up. Drizzle with olive oil and season generously with salt and pepper.

    Step 5

    Transfer the roasting tray to the preheated oven and cook for 20 minutes until the skin is crispy and golden. Turn the oven down to 180°/Gas 4 and cook for a further 50 minutes until the pork is just cooked through. Remove the pork from the tin and set aside on a serving dish to rest.

    Step 6

    Put the roasting tray on the hob. Pour in the sherry and bring to the boil, scraping up any bits stuck in the bottom of the tray. Lower the heat, squash the garlic and remove the herbs. Add any resting juices from the meat.

    Step 7

    To serve, carve the pork into thick slices, strain the sauce and pour it over the meat.

    Step 1

    Roasting tray

    To serve, carve the pork into thick slices, strain the sauce and pour it over the meat.

    Step 2

    Roasting tray

    Add any resting juices from the meat.

    Step 3

    Roasting tray

    Lower the heat, squash the garlic and remove the herbs.

    Step 4

    Roasting tray

    Pour sherry into the tray and bring to a boil, scraping up any bits stuck in the bottom of the tray.

  • 200 ml sherry
  • Step 5

    Roasting tray

    Put the roasting tray on the hob and turn the heat to medium.

    Step 6

    Roasting tray

    Remove the pork from the roasting tray and set aside on a serving dish to rest.

    Step 7

    Roasting tray

    Turn the oven down to 180°/Gas 4 and cook for a further 50 minutes until the pork is just cooked through.

    Step 8

    Roasting tray

    Transfer the roasting tray to the preheated oven and cook for 20 minutes until the skin is crispy and golden.

    Step 9

    Preheat an oven to 220 C.

    Step 10

    Roasting tray

    Place thyme and sage in a hob-proof roasting tray with garlic. Lay the pork on top, skin side up. Drizzle with olive oil and season generously with salt and pepper.

  • 1 sprig sage
  • 1 sprig thyme
  • oil
  • salt
  • black pepper
  • 1 head garlic
  • Step 11

    Tie at 3cm intervals along the length of the meat with string.

    Step 12

    Scatter the sage leaves on top of the pork, and roll the meat up to enclose the stuffing.

  • 1 sprig sage
  • Step 13

    Arrange the slices of cheese and the membrillo along the centre of the meat.

  • 1 joint pork
  • 175 g cheese
  • 150 g quince cheese
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