Fruity Roast Pork With Fruity Port Sauce

Fruity Roast Pork With Fruity Port Sauce

Time: 50 mins


  • 500 g pork tenderloin, filet
  • 1 small apple, peeled, cored, finely chopped
  • 1/4 cup craisins
  • 1/2 cup seasoned dry bread crumb, i used sage and onion (stuffing mix)
  • 1 lemon, zest of
  • cracked black pepper
  • 1/4-1/2 cup water
  • 4 -6 slices bacon


  • 1 Preheat oven to 190c.
  • 2 Trim tenderloin of any fat and silver skin: cut a deep pocket the length of the fillet, being careful not to cut right through.
  • 3 Mix together apple, craisins, stuffing mix (seasoned breadcrumbs), zest, black pepper and enough water to make a moist stuffing.
  • 4 Fill the pocket in the filet with this stuffing, pressing the edges together as much as you can.
  • 5 Trim bacon to fit around the filet (at the narrower end, 1/2 slices might fit).
  • 6 Secure with wooden skewers, to hold the bacon in place and help keep the meat together.
  • 7 Place on a baking sheet and cook for 30 minutes, or until done to your liking.
  • 8 Allow to rest a few minutes before carving and serving with the sauce.
  • 9 30 minutes will result in a nice pink juicy roast.
  • 10 Whilst the meat is cooking prepare your sauce.
  • 11 SAUCE.
  • 12 Heat the oil in a fry pan, and cook the onion until golden.
  • 13 Add the port and chicken stock and reduce by half.
  • 14 Add the lemon juice, cream, cranberry sauce and craisins and reduce again until it reaches a nice sauce consistency.
  • 15 Add the black pepper and chopped parsley.
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