Stuffed Pork Tenderloin Recipe

Summary

Preparation Time30 MinCooking Time45 Min
Ready In1 Hr 15 MinDifficulty LevelMedium
Health IndexAverageServings6
CourseMethod
Main Ingredient

Ingredients

 Pork tenderloins2 , each slit twice lengthwise so that it opens out like a book
 Cooked ham slice2 Large, cut into strips 1/2 inch wide
 White cheddar cheese3 Ounce, cut into strips 1/2 inch wide (Lancashire)
 Sage leaves/1 teaspoon chopped thyme8 , halved and blanched in boiling water for 1 min
 Onions2 Large, chopped
 Brown sherry3⁄4 Cup (12 tbs) (Madeira Or Port)
 Thick bacon slices4

Nutrition Facts

Serving size

Calories 515 Calories from Fat 154

% Daily Value*

Total Fat 17 g26.6%

Saturated Fat 6.8 g33.8%

Trans Fat 0.1 g

Cholesterol 215.2 mg71.7%

Sodium 519.6 mg21.6%

Total Carbohydrates 15 g4.9%

Dietary Fiber 1.8 g7.1%

Sugars 4.4 g

Protein 70 g139.2%

Vitamin A 3.2% Vitamin C 12.8%

Calcium 14.3% Iron 17.5%

*Based on a 2000 Calorie diet

Directions

Put a line of both ham and cheese strips into each slit in the pork tenderloins (some cheese will be left over).
Put the sage leaves (or sprinkle the thyme) along the slits with the ham and the cheese.
Tie each tenderloin at 1 1/2-inch [4-cm.] intervals.
Put the onion all over the base of a long narrow dish.
Pour in the wine.
Lay the tenderloins on top with the slices of bacon over them to keep the tenderloins basted with fat.
Put into an oven preheated to 375° F. [190° C] and leave for 40 minutes.
Chop and sprinkle the remaining cheese over them and put them back for five minutes.
Untie before serving.
At table, carve the tenderloins across diagonally to produce the broadest possible slices.
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