Stuffed Pork Tenderloin Roast

Method:

First make the stuffing, in a bowl add bread crumbs, savoury, pinch of sea salt and pepper, one tbsp of melted butter or margarine. 

With your hand mix all the ingredients together pinching the butter into the bread crumbs, then add ½ of the chopped onion, continue mixing through.

Next remove the pork loin roast from the package and place on your cutting board, with a sharp knife, place your hand on the top of the roast and slowly and carefully on the side of the roast about 1 inch down start cutting through the roast.

Keep rolling the roast as you cut BUT DON’T cut through. 

We are cutting the roast until its flat.

Then scoop the stuffing on the inside of the pork roast that's flattened, and from the closest end to you roll outwards until to the end.

After roll the piece of cotton line around the roast and tie together, then add two strips of bacon around the rolled pork loin roast, then season the outside of the roast with sea salt, pepper and onion powder.

Place roast in an open roaster, with grate on bottom or just in pan, add the other ½ of chopped onion and veggies around roast, add 1½ cups broth to roaster, preheat oven to 400ºF set timer to 45 minutes to 1 hour.

Check roast half way basting roast with liquid from roast, after when roast is done.

Remove from the oven and let rest while you make the gravy, using roast drippings.

First add to frying pan on stove top on medium heat,1 tbsp butter let melt, then add 2 tbsp flour and mix until flour is cooked, after slowly adding roast drippings and broth mixing continually adding more seasoning if needed and until gravy starts to thicken.

Serve with roasted potatoes, carrot and turnip or veggies of choice.

Cut roast in slices, and pour gravy in a jug for serving and enjoy.

Bonita’s Tips: 

Keep your stale bread or heals of the bread in a freezer bag to use in your stuffing. 

You can use chopped the onion or grate the onion for more liquid and it will cook quicker.