Stuffed Pork Tenderloin

We’d had a request on one of the live cooks to do a pork tenderloin and who are we to say no?

The pork fillet was butterflied and then stuffed with roast peppers, onions, home made bacon and some spinach and then spit roast on the LetzQ.

We served it with a beautiful cider and shallot sauce.

BBQ Temperature

Ingredients

  • 1 pork fillet (450-500g)
  • 1 onion
  • 6 rashers of streaky bacon, chopped up. I used lardons made from our own pigs.
  • 1 punnet chestnut mushrooms
  • 2 tbsp olive oil
  • 1 red pepper
  • 20 spinach leaves
  • Maldon salt
  • Crushed black pepper

For the cider sauce

  • 2 shallots or 1 large banana shallot, finely chopped
  • 1 clove garlic, finely chopped
  • 20g salter butter
  • 1 tbsp olive oil
  • 200ml cider
  • 100ml double cream
  • Maldon salt and crushed black pepper to taste

Equipment

Method

  1. Use a cast iron skillet and sauté your onions, bacon and mushrooms in 2 tbsp olive oil until they soften. Season them with some salt and black pepper.
  2. Either cook your peppers dirty on the coals until the skin blackens or cook them on a stainless or cast iron grid direct above the charcoal. You can do this next to the pan with the mushrooms and onions.
  3. While the mushrooms, onion and peppers are cooking, take your pork fillet and with a sharp knife, butterfly it lengthways. Once opened out, you can further stretch it out by putting it between two layers of cling film and pushing it out with the palm of your hand or by using a tenderiser or rolling pin.
  4. Once opened out, place the spinach leaves over the central portion of the fillet lengthways. Now take your mushroom mix and your peppers and spread along your fillet on the spinach.
  5. Now roll you pork fillet back up and use some toothpicks to stitch it along the join. You can also use some butchers string to tie it up as I did in the video below. To learn butchers knots have a look at this video.
  6. Feed your spit through the pork tenderloin and secure with the spikes to stop it moving too much.
  7. Cook on your grill at 180°C until the internal temp of the meat is 58-63°C depending on how you like it. It’s now safe to eat British pork blushing, so I aim for 58°C when I take it off knowing it’ll rise a little more while resting.
  8. Rest your meat wrapped in foil.
  9. While the meat is resting heat a cast iron skillet in your grill and soften the shallots and garlic in the butter and oil.
  10. After about 5 mins add the cider and allow to reduce for 5 minutes
  11. Now add the cream and season to taste.
  12. Serve your pork in 2cm thick slices with the sauce poured over.