Pork Tenderloin Stuffed with Sausage, Apple and Prunes, and Wrapped in Bacon
And that is why this recipe, which isn’t a recipe, works so well. Crispy bacon up hugging the softness of sausage and sautéed apples – there’s a balance of textures. Salty bacon, sweet apple – opposites attract. This is Mary Berry’s recipe — from her reliable cookery books.
Take one large whole pork tenderloin, trim the sinew from it, tidy the ends, then cut it in half lengthwise down the middle so you have two long strips. Put the two pieces between cling film, and roll to flatten slightly. Now peel and cut half an apple into small pieces, and do the same with half an onion. Sauté until soft, and then set aside to cool completely. Lightly toss the meat from two uncooked sausages with 1 tsp dried sage and three prunes cut roughly into small pieces with the cooled apple and onion. Place the stuffing on one of the tenderloin halves, level, and then top with the other half of the tenderloin.
On a cutting board, place strips of bacon slightly overlapping, and then place the tenderloin at the end of the bacon. Place one strip of bacon end-to-end so the ends and covered. Now roll the tenderloin like a swiss roll until it is completely encased in the bacon. Place in a shallow roasting pan or oven-safe frying pan with the bacon ends underneath so it doesn’t flick up and burn during roasting. Heat the oven to 220C/425F, and then roast for 50-60 minutes until the bacon is golden brown. Let rest for 10-minutes before slicing.
And don’t forget to make some gravy! The concentrated flavours are delicious.