Pork Tenderloin with Mushroom Stuffing & Roasted Sprouts
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!
- Prep Time
- 25 minutes
- Cook Time
- 20 minutes
Ingredients
Instructions
Prevent your screen from going dark as you follow along.
Step 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.
Step 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.
Step 3;
Roll the pork up around the stuffing carefully and set to one side.
Step 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.
Step 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.
Step 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.
Step 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.
