This simple Hairy Bikers Stuffed Pork Tenderloin is made with a lean pork fillet, packed with a savory stuffing of apple, sage, and sausagemeat, then wrapped in crispy bacon. This recipe creates a perfectly juicy and incredibly flavorful roast that’s impressive enough for guests but easy enough for a weeknight. It’s a fantastic main course for a family dinner that cooks quickly without heating up the kitchen for hours, and it serves 4 people.
Hairy Bikers Stuffed Pork Tenderloin Ingredients
For the Stuffing:
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 dessert apple, peeled, cored, and finely chopped
- 150g (about 5 oz) good-quality sausagemeat
- 50g (about 1 cup) fresh breadcrumbs
- 1 tbsp finely chopped fresh sage
- Salt and freshly ground black pepper
For the Pork:
- 2 pork tenderloins (fillets), about 400g (14 oz) each
- 12 rashers of streaky bacon
- 1 tbsp olive oil
How To Make The Hairy Bikers Stuffed Pork Tenderloin
- Make the stuffing: Heat the 1 tablespoon of olive oil in a frying pan over a medium heat. Add the chopped onion and cook gently for 5 minutes until softened but not coloured. Add the chopped apple and cook for another 2–3 minutes. Remove from the heat and allow to cool completely.
- Combine the stuffing ingredients: In a medium bowl, combine the cooled onion and apple mixture with the sausagemeat, fresh breadcrumbs, and chopped sage. Season well with salt and pepper and mix thoroughly with your hands.
- Butterfly the pork tenderloins: To do this, place a tenderloin on a cutting board. Make a lengthwise incision down the middle of the pork, cutting about three-quarters of the way through. Be careful not to cut it completely in half. Open the tenderloin up like a book.
- Stuff the pork: Place the opened-up tenderloin between two pieces of cling film and flatten it gently with a rolling pin until it is about 1cm (1/2 inch) thick. Repeat with the second tenderloin. Divide the stuffing mixture between the two tenderloins, spreading it evenly over the meat.
- Roll and wrap the pork: Tightly roll each tenderloin back up to enclose the stuffing. On a clean board, lay out six rashers of streaky bacon, slightly overlapping each other. Place one stuffed tenderloin at one end and roll it up tightly so it is completely encased in the bacon. Repeat with the second tenderloin and the remaining bacon.
- Sear the pork: Preheat your oven to 200°C (180°C Fan) / 400°F / Gas Mark 6. Heat the remaining tablespoon of olive oil in a large ovenproof frying pan or skillet. Add the two bacon-wrapped tenderloins and sear them on all sides until the bacon is golden-brown.
- Roast the pork: Transfer the pan to the preheated oven and roast for 15–20 minutes, or until the pork is cooked through and the juices run clear.
- Rest the meat: Remove the pork from the oven and transfer it to a warm board. Cover loosely with foil and let it rest for 10 minutes before carving into thick slices.
Recipe Tips
- Don’t Overstuff the Pork: While it’s tempting to add a lot of stuffing, using a thin, even layer is best. Overstuffing will make the tenderloin difficult to roll up securely, and the filling may spill out during cooking.
- Searing is Worth the Effort: Searing the bacon-wrapped pork in a hot pan before it goes into the oven is a key step. It crisps up the bacon and creates a delicious brown crust that adds a huge amount of flavour to the finished dish.
- Use a Meat Thermometer: Pork tenderloin is a very lean cut and can become dry if overcooked. For perfectly juicy pork, the most reliable method is to use a meat thermometer. The internal temperature should read 71°C (160°F) when it is cooked through.
- Rest Before Slicing: This is a crucial step for any roast, big or small. Resting the meat for 10 minutes allows the juices to settle and redistribute, ensuring the pork is moist and tender when you slice it.
What To Serve With Stuffed Pork Tenderloin
This flavour-packed Stuffed Pork Tenderloin pairs beautifully with a variety of classic side dishes. For a comforting meal, serve it with creamy mashed potatoes, a buttery root vegetable mash, or roasted new potatoes. Steamed green beans, tenderstem broccoli, or roasted Brussels sprouts would be excellent vegetable accompaniments. A simple gravy made by deglazing the roasting pan with a splash of cider or chicken stock is the perfect finishing touch.
How To Store Stuffed Pork Tenderloin Leftovers
Refrigerate: Store any leftover slices in an airtight container in the refrigerator for up to 3 days. The leftovers are delicious served cold in sandwiches or salads. To Reheat: To prevent the lean meat from drying out, it’s best to reheat slices gently. Place them in an oven-safe dish with a splash of chicken stock or water, cover with foil, and warm through in a moderate oven at 180°C (350°F) for 10-15 minutes.
Hairy Bikers Stuffed Pork Tenderloin Nutrition Facts
- Serving Size: 1/4
- Calories: 585 kcal
- Total Fat: 35g
- Saturated Fat: 12g
- Total Carbohydrate: 18g
- Sugars: 9g
- Protein: 48g
Frequently Asked Questions
- How do I butterfly a pork tenderloin properly? Lay the tenderloin flat. With a sharp knife, make a single, long cut down the length of the meat, stopping about 1-2cm (1/2 inch) from the bottom. You are not trying to cut it in half, but rather to open it up like a book so you have a larger, flatter surface to spread the stuffing on.
- Can I use a different stuffing? Yes, absolutely. If you don’t have sausagemeat, you could use a stuffing made from mushrooms and herbs, or a sweet and nutty one with dried apricots and almonds. Just ensure the ingredients are finely chopped to make rolling easier.
- My bacon didn’t get very crispy. What happened? This might be because the pan wasn’t hot enough during the searing stage, or it wasn’t seared for long enough. Make sure the pan is sizzling hot before you add the pork. If the bacon is still not crisp enough after roasting, you can place it under a hot grill (broiler) for a minute or two at the end of cooking – but watch it closely as it can burn quickly!
- Can I prepare this dish in advance? Yes, this is a great dish to prep ahead. You can make the stuffing, and stuff and wrap the tenderloins a day in advance. Keep them tightly wrapped in cling film in the refrigerator. This can even help the roll to hold its shape better during cooking.
Try More Recipes:
- Hairy Bikers Filo Pastry Quiche Recipe
- Hairy Bikers Cheese And Onion Quiche Recipe
- Hairy Bikers Quiche Lorraine Recipe
Hairy Bikers Stuffed Pork Tenderloin Recipe
Description
This impressive yet easy Hairy Bikers Stuffed Pork Tenderloin recipe is perfect for a special weeknight dinner. A lean pork fillet is butterflied and filled with a delicious, savory stuffing of sausagemeat, apple, and sage. It’s then wrapped in crispy streaky bacon and roasted until perfectly juicy and tender.
Ingredients
For the Stuffing:
Instructions
- Make the stuffing: Sauté the onion and apple until soft, then let cool. Mix the cooled mixture with the sausagemeat, breadcrumbs, and sage. Season well.
- Stuff the pork: Butterfly each tenderloin by slicing it lengthwise (not all the way through) and opening it like a book. Flatten slightly. Spread the stuffing over the meat.
- Roll and wrap: Roll each tenderloin up tightly. Lay out 6 overlapping rashers of bacon and roll the stuffed pork in the bacon to encase it completely.
- Sear the pork: In a hot, ovenproof pan with olive oil, sear the bacon-wrapped pork on all sides until golden.
- Roast: Transfer the pan to an oven preheated to 200°C (180°C Fan) and roast for 15-20 minutes until the pork is cooked through.
- Rest and serve: Let the pork rest on a board for 10 minutes before carving into thick slices to serve.
