Pork Tenderloin with Mushroom Stuffing & Roasted Sprouts

Pork Tenderloin with Mushroom Stuffing & Roasted Sprouts

What to know?

  • 0 degrees
  • Meat
  • 45 minutes
Method

For the first part of our festive Gozney Kitchen series, we have a stunningly delicious alternative to turkey for Christmas day. Be sure to keep hold of the pancetta fat after cooking the tenderloin for next level sprouts!  

Step 1;

Melt the butter in a pan and sweat the shallots with a good bit of seasoning until soft. Blitz up all the remaining stuffing ingredients except the truffle oil and add to the pan. Cook out for 2-3 minutes before seasoning the mix and adding the truffle oil. Set to one side to cool.

Step 2;

Lay the butterflied pork fillet on a board, season and add the stuffing (you may not need all of it depending on the size of your pork!) leaving a 1cm ‘frame’ around the outside.

Step 3;

Roll the pork up around the stuffing carefully and set to one side.

Step 4;

Lay out the pancetta rashers on a board and place the stuff pork on top before rolling the pancetta around the pork and tying securely with butchers string. Rub the stuff meat all over with a lug of olive oil and transfer to a cast iron tray and cover with foil.

Step 5;

Turn the pre heated Roccbox to its lowest setting and pop the tray straight in. Cook in 10 minutes, rotating halfway through the cook time.

Step 6;

Next, remove the foil and return the pan to Roccbox, still on low flame, for another 5-6 minutes making sure to rotate and turn the pork at regular intervals to crisp up the pancetta. Transfer to a plate and cover loosely with foil to rest for 10 minutes.

Step 7;

Add the sprouts to the pan with smashed cloves of garlic and return to Roccbox for 5-6 minutes, shaking regularly, until the sprouts are cooked. Season and transfer to a serving bowl, pour over the pork resting juices, carve the pork and serve.