Pork tenderloin can be dry if overcooked, but the stuffing and bacon wrapping in this recipe keeps the meat lovely and moist. We know there are lot of ingredients, but each one is there for a reason and it's totally worth the effort.


  • 2 x 500g pork tenderloin fillets

  • 16 smoked streaky bacon rashers

  • vegetable oil, for greasing

  • Stuffing

  • knob of butter

  • 1 tbsp vegetable oil

  • 1 large banana shallot, finely chopped

  • 2 garlic cloves, crushed

  • 1 eating apple, chopped

  • 75g ready-to-eat dried apricots, quartered

  • 50g sultanas

  • 3 balls of stem ginger in syrup, drained, roughly chopped

  • 75g fresh white breadcrumbs

  • 1 tsp ground ginger

  • finely grated zest and juice of 1 lemon

  • 3 tbsp finely chopped parsley leaves

  • 1 tbsp finely chopped thyme leaves

  • 1 tbsp stem ginger syrup (from the jar)

  • flaked sea salt

  • freshly ground black pepper

  • Sauce

  • 100ml ginger wine

  • 100ml double cream

  • 1 tsp cornflour


  • 1.

    First make the stuffing. Melt the butter with the oil in a large nonstick frying pan and gently fry the shallot and garlic for 5 minutes until softened but not coloured, stirring regularly. Remove the pan from the heat and stir in the apple, apricots, sultanas, stem ginger, breadcrumbs, ground ginger, lemon zest and juice and the herbs. Season with salt and pepper and mix together well. Add the tablespoon of stem ginger syrup and mix again until the stuffing comes together. Leave it to cool.

  • 2.

    Put the tenderloins on a board and trim off as much excess fat and sinew as possible. Place each tenderloin between 2 sheets of clingfi lm and bash them with a rolling pin until they’re about 1cm thick.

  • 3.

    Place a large clean sheet of clingfilm on the board and arrange the bacon in slightly overlapping lengths on top to make a rectangle of bacon. This should measure roughly 32 x 28cm and be slightly longer and just over 3 times as wide as the flattened pork. If some of the rashers are a little short, stretch them with the back of a knife.

  • 4.

    Place one tenderloin in the centre of the bacon, spread the stuffi ng on top and cover it with the other tenderloin to sandwich the stuffi ng. Bring the bacon rashers over the pork to enclose it completely, using the clingfilm to help you. Wrap the pork tightly in more clingfilm to help hold the shape and put the parcel in the fridge for an hour.

  • 5.

    Preheat the oven to 200°C/Fan 180°C/Gas 6. Carefully remove the clingfilm from the pork and place it on a lightly greased baking tray, with the ends of the bacon tucked underneath. Roast for about 50 minutes, or until the bacon is crisp and the pork is piping hot throughout. Remove the tray from the oven and put the pork on a board, then cover it with foil and leave it to rest. (If serving the meat cold, leave it to cool and then wrap it in foil and keep in the fridge until needed.)

  • 6.

    To make the sauce, put the baking tray on the hob and add 200ml water. Bring to a simmer over a medium heat and cook for 2 minutes, stirring and lifting the sticky juices from the bottom of the tin. Strain the liquid through a sieve into a pan, adding any juices from the pork. Pour the wine and cream into the pan and bring the sauce to a simmer, stirring.

  • 7.

    Mix the cornflour with a teaspoon of cold water in a bowl until smooth. Pour this into the sauce and bubble for a couple of minutes until thickened, stirring. Remove from the heat, season and add a dash more ginger wine if you like. Slice the pork and serve with the sauce.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 823kj
  • Fat Total 61g
  • Saturated Fat 22g
  • Protein 28g
  • Carbohydrate 37g
  • Sugar 20g
  • Sodium 691mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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