Pork tenderloin cooked in sherry sauce
Ingredients 2 pieces of pork tenderloin, about 700g 50g (2oz) butter 1 large glass of dry sherry a little flour, mixed with salt and pepper For the stuffing 125g (5oz) fresh breadcrumbs 100g (4oz) chicken livers, finely chopped 4 rashers streaky bacon, fi
2 pieces of pork tenderloin, about 700g
50g (2oz) butter
1 large glass of dry sherry
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a little flour, mixed with salt and pepper
For the stuffing
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125g (5oz) fresh breadcrumbs
100g (4oz) chicken livers, finely chopped
4 rashers streaky bacon, finely chopped
2 tbsp fresh mixed herbs, for instance parsley, chives and rosemary
1 tbsp chopped capers
1 beaten egg
One medium-sized tenderloin (about 350g) is plenty for two, the quantities given here are for 4 people.
Slit the tenderloin fillets lengthwise without cutting them right though, then flatten them out and sprinkle with salt. Chop the herbs finely.
For the stuffing, thoroughly mix all the dry ingredients and bind together with the beaten egg and a tablespoon of sherry.
Press half the stuffing into each fillet and tie up with string into a long sausage shape. Roll in the seasoned flour.
Heat the butter in a heavy casserole and brown the fillets on each side, then lower the heat and add the sherry. Add enough water to come about halfway up the fillets.
Cover tightly and cook on a very low flame or in a slow oven, 150 deg C, 300 deg F, Gas Mark 2, for about an hour, turning once half-way through.
When the fillets are cooked through, remove from the pan and arrange in slices on a warm serving dish. Serve the sauce separately.