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Stuffed Pork Tenderloin Recipe
|Pork tenderloins||2 , each slit twice lengthwise so that it opens out like a book|
|Cooked ham slice||2 Large, cut into strips 1/2 inch wide|
|White cheddar cheese||3 Ounce, cut into strips 1/2 inch wide (Lancashire)|
|Sage leaves/1 teaspoon chopped thyme||8 , halved and blanched in boiling water for 1 min|
|Onions||2 Large, chopped|
|Brown sherry||3⁄4 Cup (12 tbs) (Madeira Or Port)|
|Thick bacon slices||4|
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
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.