Helen's Stuffed Pork Tenderloin

Serving Size: 1
Categories: Family

-Mm By Helen Peagram-
1 lb Pork tenderloin
3/4 oz Butter ; softened
4 Strips streaky bacon
Salt
Freshly milled pepper.
STUFFING
1/4 cup Butter
1/3 cup Celery
1/3 cup Onion
1/3 cup Chicken stock
1/3 cup Turkey gravy
1/3 tsp Sage
1/3 tsp Thyme
3 tsp Parsley flakes
1/3 tsp Salt
Pepper
Bread
1/3 Egg

Pre-heat the oven to gas mark 4, 350F. (180C.) Leave the fat on the
tenderloin, as this will help to keep it moist. With a sharp knife, split
it in half lengthways and, using a rolling-pin, batter the two halves to
flatten and widen them slightly. Season with salt and freshly milled black
pepper. STUFFING: Melt butter in a pan and saute' onion and celery til
cooked.Cube day old bread and dry it and place in a large bowl. Add
chicken stock and gravy. Add herbs and parsley. Taste for seasoning and
add salt and pepper. Taste and adjust seasoning. Pour over top of cubed,
day old bread . While that is soaking in, beat an egg and add to mixture
and blend thoroughly. Mixture should be fairly moist. Next spoon the
stuffing into one half of the tenderloin, patting it down to firm it
slightly, then place the other half on top. Smear with some butter and
season with freshly milled black pepper. Cover the top of the fillet with
the de-rinded bacon To make the g
ravy, stir the flour into the pan juices, add the wine and some seasoning
and let it bubble until syrupy. To serve, carve the meat into thick slices
and pour over the gravy.
Per Serving (excluding unknown items): 505 Calories; 49g Fat (86.9%
calories from fat); 6g Protein; 11g Carbohydrate; 2g Dietary Fiber; 188mg
Cholesterol; 2408mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1
Vegetable; 9 1/2 Fat.




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