Pork tenderloin – stuffed, basted and ready to be devoured

Ian Leatt Foodie
Ian Leatt
Foodie

Summer. We all get excited when it comes to barbecues. Sure burgers, dogs and wings are a ready staple for our outdoor grill. But let’s not forget other great feasts processed in the same manner that we can share with family and friends.

I tend to play with many different meats and flavours. This time, my thoughts drifted to stuffed pork tenderloin, encased with freshly chopped herbs, then finally wrapped entirely in bacon. Not only does the bacon end up crispy but the pork inside is very juicy.

The guests arrive with their usual anticipation as to what they will eat that evening and with soft music playing, laughter in the air and food a-plenty: a great time will be had by all.

Why not try out this creation? It really is nothing short of heavenly

Ian's barbequed pork tenderloin - with a flavourful stuffing and bacon wrap!
Ian’s barbequed pork tenderloin – with a flavourful stuffing and bacon wrap!

For the stuffing
½ cup chopped fresh parsley
½ teaspoon salt
2 small cartons chopped button mushrooms
2 small onions finely chopped
2 teaspoon Dijon mustard
Extra virgin olive oil as needed
1 large pork tenderloin
2 teaspoons dried thyme
3 cups fresh chopped spinach
½ teaspoon garlic powder
2 teaspoons dried sage
1 teaspoon ground black pepper

For the wrapping
2 packets bacon
1 large egg
½ cup fresh breadcrumbs
½ cup chopped fresh parsley
½ cup fresh chopped oregano
½ cup chopped fresh sage
Pinch of salt and pepper for taste
4 teaspoons Dijon mustard
Extra virgin olive oil as needed

There may be a lot of ingredients in this food offering but they all contribute – in making this a meal that has you hungering for more.

First, using a large sharp kitchen knife, slice through the pork tenderloin on one side, creating a clear open fold for the stuffing.

To make the stuffing next, pour the olive oil into a frying pan and heat on medium. Add the mushrooms, onions, salt, mustard, dried thyme, garlic powder, dried sage and salt and pepper. Simmer for 2 minutes. Then add the parsley and stir the ingredients for a further 2 minutes. Finally, add the spinach and simmer for 5 minutes. Once completed, fold the stuffing mixture into the open slice in the pork tenderloin.

On a sheet of wax paper, lay out the bacon slices from both packets, flat and side by side, forming a rectangle. (There should be enough bacon to cover the pork tenderloin from end to end – see next paragraph.) Put all the remaining wrapping ingredients in a mixing bowl and blend through; then spoon the mixture onto the bacon slices, spreading it evenly in a line across the centre.

Lay the tenderloin onto the bacon, stuffing-side down, being careful not to let any stuffing slide out of the pork. This step is a little fiddly but worth the effort. Turning now to the bacon, gently raise the two end parts of each slice, and slowly place each part over the tenderloin. Tie the two ends together with a piece of string to ensure the bacon does not separate while cooking. When every slice is in place on the tenderloin, the bacon will form a sheet-like wrapping that fully covers the pork.

Pre-heat the barbecue to an even 350 F. (A tip here is to spray the grill with Pam oil; this will help prevent the pork from sticking.) Place the tenderloin in the barbecue and baste with your choice of sauce. Cook for about 1½ hours. Your guests will be impressed as they watch you slice through the cooked tenderloin and all the colours dramatically appear.

Ian Leatt is general manager of Pegasus Publications.

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