Recipes & Cooking Tips

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Written by Wayne McDonald

Stuffed Pork Tenderloin

1 pork tenderloin

about 6 slices bacon

2 or 3 stale slices of bread

3 tbsp basil pesto

Cut bacon into little pieces. Crisp up in fry pan.

Cut bread into little pieces. Add to bacon and drippings in pan. Toss and toast the bread a bit. Make sure not to burn it.

At pesto. Turn heat right down and stir until just well blended. Take mixture off heat.

In the meantime, make sure tenderloin is all thawed out. Butterfly tenderloin. Try to get it as wide as you can. Put stuffing mixture on onto meat. Use your hands and press stuffing to compact it and shape it into a sort of log on the meat. Fold meat over stuffing and use a bamboo skewer to keep it all together.

Lightly salt the stuffed tenderloin. Heat up a bit of lard in fry pan. Quickly brown tenderloin, rolling it along in pan until just slightly brown all around. Be careful so it doesn’t fall apart.

Transfer tenderloin into a roasting dish. Add just a tiny bit of water (just to ever so slightly cover the bottom of the pan. Cover with lid or tin foil. Bake in 380 oven for about half hour. Done!