1.2 kgs Pork Tenderloin (Fillet)
2 Tbls Butter
1 cup Mushrooms, chopped
2-4 Pork Sausages
2 Tbls fresh Parsley, finely chopped
½ tsp Thyme
1 Egg yolk, beaten
2 slices Bacon
¼ cup dry White Wine
Salt and cracked Pepper
- Preheat the oven to 180°C.
- Lay the pork tenderloin on a chopping board and trim all fat off. Score two vertical lines down the length of it, taking care not to pierce through the meat. Place the fillet between two pieces of plastic wrap and pound the meat slightly with a flat mallet so that it forms a shape between an oval and a rectangle.
- Melt 1 tablespoon of butter in a saucepan and add the mushrooms. Cook for 2-3 minutes. Remove sausage meat from casings and put in a small mixing bowl. Add the mushrooms, parsley and thyme and blend well. Stir in the egg to bind. Spoon the sausage meat mixture down the centre of the pork fillet, fold over the two end flaps of the pork and then the sides to form a roll. Place the slices of bacon on top. Tie the roll in 3 or 4 places with string (Butchers twine) Place the roll on a sheet of foil and dot with remaining butter. Sprinkle with salt and cracked black pepper. Wrap the foil around the pork roll and place on a baking sheet. Bake for 30 minutes.
- Remove the foil, baste the pork with cooking juices and cook for a further 10 minutes. Remove and discard string and bacon. Rest the roll for 5 minutes and then carve the meat into slices crosswise.
- Pour the cooking juices into a small saucepan, add the wine and bring to the boil. Adjust seasoning. Serve this sauce with the pork.