Delia Smith Stuffed Pork Tenderloin

Delia Smith Stuffed Pork Tenderloin is made with pork fillet, unsmoked streaky bacon, butter, onion, thyme, mushrooms, white breadcrumbs, parsley, lemon zest, lemon juice, cream, and egg. This delicious Stuffed Pork Tenderloin recipe creates a hearty dinner that takes about 1 hour and 20 minutes to prepare and can serve up to 4 people.

Delia Smith Stuffed Pork Tenderloin Ingredients

• 1 large pork fillet (about 1 lb/450 g)
• 4 rashers unsmoked streaky bacon, with rind removed
• ¾ oz (20 g) softened butter
• Salt and freshly ground black pepper

For the stuffing:

• 1 oz (25 g) butter
• 2 tablespoons double cream
• Salt and freshly ground black pepper
• 1 medium onion, finely chopped
• 1 dessertspoon chopped fresh thyme
• 3 oz (75 g) small mushrooms, finely chopped
• 4 oz (110 g) fresh white breadcrumbs
• 4 tablespoons chopped fresh parsley
• Zest of 1 lemon
• 2 teaspoons lemon juice
• 1 large egg

For the fried apple ring garnish (optional):

• 3 small Cox’s apples
• 1 oz (25 g) butter

For the gravy:

• 1 tablespoon plain flour
• 10 fl oz (275 ml) dry white wine

How To Make Delia Smith Stuffed Pork Tenderloin

1. Preheat the oven to gas mark 4, 350°F (180°C). Butter a 9 x 11 x 2 inch (23 x 28 x 5 cm) roasting tin.
2. Prepare the fillet: Keep the fat on the pork tenderloin. Slice it lengthways, flatten it with a rolling pin, and season with salt and pepper.
3. Make the stuffing: Melt butter in a pan, cook the onion for 10 minutes until soft. Add herbs and mushrooms, cook for 3-4 minutes. Transfer to a bowl. Mix in the egg and cream with the other stuffing ingredients. Season to taste.
4. Assemble: Spread the stuffing on one half of the tenderloin, and place the other half on top. Spread with butter, season with pepper, and cover with bacon. Tie with string at 2-inch (5 cm) intervals. Place in the buttered roasting tin.
5. Roast: Bake for 1 hour. Keep the pork warm on a plate.
6. Make the gravy: Put the roasting tin on the heat, add flour, and stir until smooth. Slowly add wine, whisking until thickened.
7. Serve: Slice the pork and pour gravy over it. Optional: Fry apple rings in butter until tender.

Recipe Tips

• Don’t Trim the Fat: Keep the fat on the pork tenderloin to keep it juicy and tender while cooking.
• Flatten Evenly: Use a rolling pin to flatten the pork fillet evenly so the stuffing cooks consistently throughout.
• Taste the Stuffing: Before stuffing the pork, taste the stuffing mixture and adjust the seasoning if needed for the best flavor.
• Tie It Well: Tie the pork with string every 2 inches (5 cm) to keep the stuffing in place and cook evenly.
• Let It Rest: Let the pork rest for a few minutes after cooking. This helps the juices stay in the meat.

What To Serve With Stuffed Pork Tenderloin?

This delicious Stuffed Pork Tenderloin pairs well with roasted vegetables, mashed potatoes, green beans, or a fresh salad. It can also be served alongside apple sauce, steamed broccoli, couscous, or roasted carrots for a tasty dinner.

How To Store Leftovers Stuffed Pork Tenderloin?

• Refrigerate: Let the leftover Stuffed Pork Tenderloin cool to room temperature. Put it in an airtight container and store it in the fridge for up to 3 days.
• Freeze: Wrap the pork tightly in plastic wrap or foil and place it in a freezer-safe container. Freeze for up to 2 months. Thaw it in the fridge overnight before reheating.

How To Reheat Leftovers Stuffed Pork Tenderloin?

• In The Oven: Preheat the oven to 350°F (175°C). Place the pork in an oven-safe dish, cover with foil, and heat for about 15-20 minutes or until warmed through.
• In The Microwave: Slice the pork and place it on a microwave-safe plate. Cover with a microwave-safe lid or plastic wrap and heat on medium for 2-3 minutes, checking to ensure it’s warmed evenly.
• On the Stove: Heat a skillet over medium heat. Add a little oil or butter and cook the pork slices for 2-3 minutes on each side, until heated through.

Delia Smith Stuffed Pork Tenderloin Nutrition Facts

Serving Size: 1 serving (about 1/4 of the recipe)

• Calories: 450
• Total Fat: 25g
• Saturated Fat: 10g
• Cholesterol: 130mg
• Sodium: 800 mg
• Potassium: 70 mg
• Total Carbohydrate: 2g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 35g

Try More Delia Smith Recipes:

• Delia Smith Salmon Lasagne
• Delia Smith Normandy Chicken
• Delia Smith Roasted Potatoes
• Delia Smith Caesar Salad