Stuffed pork tenderloins

Name: Stuffed pork tenderloins
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 6
Ingredients: 25 g (1oz) butter; 1 onion, finely chopped; 1 tbsp. freshly chopped thyme; Grated zest of 1⁄2 orange; 50 g (2oz) fresh white breadcrumbs; 2 x pork tenderloins; 2 tbsp. olive oil; 200 mL (7fl oz) hot chicken stock; 50 mL (2fl oz) red wine

Pork loin is filled with orange and thyme to create this great British recipe.

By The GH Kitchen TeamPublished: 20 February 2003

Jump to recipe

Food, Ingredient, Meat, Cuisine, Dish, Sausage, Boudin, Diot, Recipe, Bockwurst,

Advertisement - Continue Reading Below

Yields:

Prep Time:

25 mins

Cook Time:

1 hr

Total Time:

1 hr 25 mins

Ingredients

25 g (1oz) butter
1 onion, finely chopped
1 Tbsp. freshly chopped thyme
Grated zest of 1&#8260;2 orange
50 g (2oz) fresh white breadcrumbs
2 x pork tenderloins
2 Tbsp. olive oil
200 ml (7fl oz) hot chicken stock
50 ml (2fl oz) red wine

Directions

1. Step 1
  Melt butter in a pan, add the onion and cook for 3-4min until soft. Add the thyme and zest and cook for a further 1min. Add the breadcrumbs, stir and season. Cool. Preheat oven to 190°C (170°C fan) mark 5.
2. Step 2
  Trim fat from the pork. Cut each piece down the middle until almost through. Season well, then open out and spoon half the breadcrumb mixture into each. Secure pieces together again with string.
3. Step 3
  Heat oil in a heavy-based roasting tin on the hob and brown pork, then roast in oven for 40-45min until cooked through.
4. Step 4
  Remove pork, cover with foil and put aside. Add stock and wine to the tin and bring to the boil, scraping sediment from the base. Season and simmer for 5–6min until syrupy. Slice the pork and serve with mashed potatoes, carrots and sauce.
  
  More favourite pork recipes:
  
  Pork and peanut noodles
  
  Spanish style pork
  
  Pork and mozzarella parcels
  
  Pork kiev
  
  Perfect pork roast belly

Per Serving:

Calories: 280
Total carbs: 7 g
Total fat: 16 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time