Pork Tenderloin with Stuffing Stack

Or ‘Ponced up Roast Pork’.

We got kind of snowed in this weekend. We spent Saturday waiting for it, listening to the increasingly hysterical weather forecasts telling us icy death and destruction was about to decend on our sorry southern English arses. Then we spent Sunday moving a couple of inches of snow out of the way of the cars while the slightly sheepish-sounding weather forecasters said it could get worse, but probably won’t.

So I decided to get busy in the kitchen and make something with pork. I went for stuffed pork loin with a potato slab served with a stuffing and apple sauce stack. Finishing it off with roasted carrots and parsnips and a cranberry sauce. I really did have a lot of time on my hands. And a lot of wine which helps the cooking process immeasurably.

This creation consisted of:

The Roast

  • 1 pork tenderloin
  • Stuffing (breadcrumbs, lardons, shallots, garlic, parsley, sage, mustard, honey, worcester sauce)
  • Olive oil
  • Wine
  • Butter

The Potato

  • Big baking potatoes
  • Stock
  • Wine
  • Garlic
  • Butter

Apple Sauce

  • Cooking apples
  • Sugar
  • Butter

Cranberry Sauce

  • Dried cranberries
  • Wine
  • Water
  • Butter


First you need to stuff your loin. Cut that thing open, kind of butterfly it. I used a cardboard cutter – the sharpest thing I had to hand:

Now mix all the stuffing ingredients and spread thinly over the loin escalope thing (reserve some stuffing though).

Now roll it up tight…

Wrap it in foil and then pop in the oven on a fairly low heat so it cooks slow:

Now get the fondant potatoes going by cutting some big thick squares of potato (use the excess for soup or something). The fry them in foaming butter for a while. Then add stock and crushed garlic, cover and simmer for ages:

Now chop up some parsnips and carrots and coat with olive oil and honey. Put the remaining stuffing mix into a food ring and put all of it in a dish and bake in the oven.

Make the apple sauce and cranberry sauce (finish by whizzing the cranberry sauce). Make the gravy by caramelising some onions. Then pour juices from the pork leaking out of the foil into the pan, add some wine and cornflour and whizz it.

Now serve. You may want to remove the foil from the pork, brush with oil and then pop back in the oven to brown up a bit. Also put some apple sauce on top of the stuffing while it is still in the food ring.

7 thoughts on “Pork Tenderloin with Stuffing Stack

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