Pork Tenderloin
- Pork tenderloins, cut in lengths of about a foot
- Powdered sage
- Pepper
- Salt
- Flour
- Butter
- For the filling:
- 1 pint breadcrumbs
- Black pepper
- Salt
- 1 Tbsp dried sage, rubbed fine
- 2 tsps marjoram
- 1 tsp basil
- 1 onion, finely chopped
- Bunch of parsley, finely chopped
- 2 ounces butter, melted
For the filling, season the breadcrumbs with black pepper and salt, dried sage, marjoram, basil, chopped onion and parsley. Pour the melted butter over and mix well all together.
With a sharp, narrow bladed knife, make an incision through the center of the tenderloin from one end to the other. Fill with the dressing. Secure the ends with little skewers to prevent the filling from coming out.
Rub the outside of the tenderloin with powdered sage, pepper and salt. Dust with flour. Lay in a dripping pan and put a little hot water around them. Roast in a hot oven at 400°F for about 45 glorious minutes (be patient, you rascal). Baste often with butter and hot water.
Thicken the gravy and pour atop the tenderloin.
With a sharp, narrow bladed knife, make an incision through the center of the tenderloin from one end to the other. Fill with the dressing. Secure the ends with little skewers to prevent the filling from coming out.
Rub the outside of the tenderloin with powdered sage, pepper and salt. Dust with flour. Lay in a dripping pan and put a little hot water around them. Roast in a hot oven at 400°F for about 45 glorious minutes (be patient, you rascal). Baste often with butter and hot water.
Thicken the gravy and pour atop the tenderloin.
Submitted by Mar 13, 2010
15 min
30 min
45 min