x Eve Woman Wellness Readers Lounge Leisure and Travel My Man Bridal Health Parenting About Us Digital News Videos Opinions Cartoons Education U-Report E-Paper Lifestyle & Entertainment Nairobian SDE Eve Woman Travelog TV Stations KTN Home KTN News BTV KTN Farmers TV Radio Stations Radio Maisha Spice FM Vybez Radio Enterprise BULK SMS E-Learning Digger Classified The Standard Group Corporate Contact Us Rate Card Vacancies DCX O.M Portal Corporate Email RMS

How to prepare stuffed pork tenderloin

Recipes By Mirror


ALSO READ: Beef soup to warm your bones

Stuffed pork tenderloinReady in about 1 hour 40 minutes

(Serves 4)


425g pork tenderloins, all visible fat removed

70g dried ready-to-eat apricots, finely chopped

Zest of 1 lemon

2 garlic cloves, crushed

ALSO READ: Three ways to make French toast

A small handful each of fresh sage, rosemary and flat-leaf parsley, chopped

Salt and freshly ground black pepper

150g pack Mattessons Lightly Smoked Turkey Rashers

8-10 sage leaves

1 small celeriac, peeled, quartered and sliced

2 leeks, cut into 1in/2.5cm chunks

1 lemon, halved

ALSO READ: Seven foods you can make with chapati dough

1.2kg potatoes, peeled and quartered

30g low-fat spread

carrots, sliced

255g green beans

2 level tbsp gravy granules


1. Preheat your oven to 200°C/Gas 6. Cut both tenderloins length ways, but not all the way through. Place on a chopping board, separate out and flatten using a rolling pin. Mix together the apricots, lemon zest, garlic and herbs. Season and then spread the stuffing onto one of the pieces or pork.

2. Sandwich the two pieces of pork together. Arrange the turkey rashers, overlapping, on top and secure using string at intervals along the meat.

3. Place a few sage leaves under each piece of string. Scatter the celeriac and leeks into a large roasting tin, placing the pork on top and then add the lemon halves, cut-side down. Roast the pork in the oven for 30 minutes.

4. Remove the pork from the oven and give the vegetables a stir. Squeeze the lemon halves over the vegetables, then place back in the tin and cook for a further 30 minutes, covering the pork with foil if it’s already nicely browned.

5. Meanwhile, simmer the potatoes in a pan for about 25-30 minutes until tender and then drain. Add the low-fat spread, season and mash until smooth.

6. Remove the pork from the oven and leave to rest while you cook the vegetables. Simmer the carrots and beans for 5-6 minutes in two separate pans. To make the gravy, place 140ml water in a saucepan and bring to the boil. Add the gravy granules, reduce the heat to low and stir until dissolved.

7. Discard the string, transfer the pork to a chopping board and cut into slices. Divide the celeriac, leek, mashed potatoes and vegetable between four serving plates and pour over the gravy. Season and top with the pork.


Share this article