Fruity Roast Pork With Fruity Port Sauce

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This is one I came up with myself, but I give Marie Alice credit for some inspiration. This would be nice for a dinner party or Christmas, but it was quick enough for a normal dinner for us.

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Ingredients [?]

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  • add   2 tablespoons chopped parsley
  • add   1 lemon, zest of
  • add   1 small onion
  • add   fresh ground black pepper
  • add   1/2 cup cream
  • add   1/4-1/2 cup water
  • add   4-6 slices bacon
  • add   1 lemon, juice of
  • add   1 tablespoon olive oil
  • add   1/2 cup port wine
  • add   1/4 cup cranberry sauce
  • add   1/4 cup craisins
  • add   1/2 cup seasoned dry bread crumbs, i used sage and onion (stuffing mix)
  • add   1/4 cup craisins
  • add   cracked black pepper
  • add   1/2 cup chicken stock
  • add   500 g pork tenderloins
  • add   1 small apple


  1. Preheat oven to 190c.
  2. Trim tenderloin of any fat and silver skin: cut a deep ocket 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 unti it reaches a nice sauce consistency.
  15. Add the black pepper and chopped parsley.

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