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128 Bit Security

Pork Tenderloin with Mushroom Stuffing & Roasted Sprouts

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For the first part of our festive Gozney Kitchen series, we have a stunningly delicious alternative to turkey for Christmas day. Be sure to keep hold of the pancetta fat after cooking the tenderloin for next level sprouts!

 

1

Melt the butter in a pan and sweat the shallots with a good bit of seasoning until soft. Blitz up all the remaining stuffing ingredients except the truffle oil and add to the pan. Cook out for 2-3 minutes before seasoning the mix and adding the truffle oil. Set to one side to cool.

 

2

Lay the butterflied pork fillet on a board, season and add the stuffing (you may not need all of it depending on the size of your pork!) leaving a 1cm ‘frame’ around the outside.

 

3

Roll the pork up around the stuffing carefully and set to one side.

 

4

Lay out the pancetta rashers on a board and place the stuff pork on top before rolling the pancetta around the pork and tying securely with butchers string. Rub the stuff meat all over with a lug of olive oil and transfer to a cast iron tray and cover with foil.

 

5

Turn the pre heated Roccbox to its lowest setting and pop the tray straight in. Cook in 10 minutes, rotating halfway through the cook time.

 

6

Next, remove the foil and return the pan to Roccbox, still on low flame, for another 5-6 minutes making sure to rotate and turn the pork at regular intervals to crisp up the pancetta. Transfer to a plate and cover loosely with foil to rest for 10 minutes.

 

7

Add the sprouts to the pan with smashed cloves of garlic and return to Roccbox for 5-6 minutes, shaking regularly, until the sprouts are cooked. Season and transfer to a serving bowl, pour over the pork resting juices, carve the pork and serve.

 

Serves
Oven Temp.
Ingredients
  • 1 Pork Tenderloin, butterflied
  • 12-14 Pancetta rashers
  • 250g Brussel Sprouts, halved
  • 2 Cloves of garlic, smashed
For the mushroom stuffing;
  • 200g Chestnut Mushrooms
  • 50g Walnuts
  • 1 Garlic Clove
  • 1 Tbsp Rosemary Leaves
  • 2 Tbsp Thyme Leaves
  • 1 Shallot, diced
  • 40g Butter
  • 2 Tsp Truffle Oil
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