Herb Stuffed Pork Tenderloin With White Wine Gravy

The aroma of herbs, garlic, and bacon sizzling in the oven always transports me back to Sunday dinners at my grandmother’s house. While her specialty was roast chicken, she sometimes surprised us with a magnificent stuffed pork loin, its savory filling and crispy bacon crust making it an instant family favorite. This recipe is a loving tribute to those cherished memories, a dish that combines comforting flavors with a touch of elegance.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 25 minutes
• Servings: 3-4
• Yield: 1 Pork Tenderloin
• Dietary Type: Not specified

Ingredients

• 1 (550 g) pork tenderloin
• 1 tablespoon olive oil
• 2 garlic cloves, crushed
• 1 medium onion, finely chopped
• 1 tablespoon thyme leaves
• 5 sage leaves, finely chopped
• 2 tablespoons parsley, finely chopped
• 1 cup mushrooms, finely chopped
• 1 tablespoon butter
• 1 1⁄2 tablespoons Worcestershire sauce
• 1 tablespoon lemon juice
• 2 tablespoons cream
• 1 egg
• 1⁄2 cup breadcrumbs
• 12 slices bacon, rashers (or enough to cover pork)

For the Sauce:

• 1⁄2 cup dry white wine
• 1 teaspoon instant chicken bouillon granules
• 1 1⁄4 teaspoons cornflour
• 1⁄2 cup water
• 1 1⁄2 tablespoons bisto, chicken gravy granules
• Pepper, to taste

Equipment Needed

• Large skillet
• Meat mallet
• Oven-proof baking dish

Instructions

1. Prepare the Filling: Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and crushed garlic and cook, stirring occasionally, until the onion softens and becomes translucent, about 5-7 minutes.
2. Sauté the Mushrooms: Add the butter to the skillet. Once melted, add the finely chopped mushrooms and cook, stirring frequently, until the mushrooms soften and any released liquid has evaporated, about 5-8 minutes.
3. Infuse with Flavor: Stir in the Worcestershire sauce, lemon juice, thyme leaves, sage leaves, and parsley. Mix well to combine all the ingredients, allowing the herbs to release their fragrant oils.
4. Create the Filling Base: Pour in the cream and stir to incorporate it into the mixture. Remove the skillet from the heat and allow the filling to cool slightly for a few minutes.
5. Bind the Filling: In a bowl, add the breadcrumbs and egg to the cooled mixture. Stir well to combine, ensuring the filling is evenly moistened and will hold its shape.
6. Prepare the Pork Tenderloin: Place the pork tenderloin on a cutting board. Using a sharp knife, carefully slice the pork down the center lengthwise, making sure not to cut all the way through. The goal is to create a pocket that can be stuffed.
7. Flatten the Pork: Open up the pork tenderloin like a book and use a meat mallet to gently flatten it to an even thickness. This will help ensure even cooking and create more surface area for the filling.
8. Stuff the Pork: Evenly spoon the prepared stuffing mixture over one half of the flattened pork tenderloin.
9. Fold and Wrap: Fold the other half of the pork over the stuffing, covering it completely.
10. Wrap with Bacon: Take slices of bacon and wrap them around the pork tenderloin, encasing it completely. Overlap the slices slightly to ensure the pork is fully covered. The bacon will help keep the pork moist and add a delicious smoky flavor.
11. Bake the Pork: Place the bacon-wrapped pork tenderloin in a lightly oiled oven-proof baking dish. Bake in a preheated oven at 180°C (350°F) for approximately 1 hour, or until the pork is cooked through and the bacon is crispy. Use a meat thermometer to check for doneness; the internal temperature should reach 63°C (145°F).
12. Rest the Pork: Once cooked, remove the pork tenderloin from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
13. Prepare the Sauce: While the pork is resting, prepare the white wine gravy. In a saucepan, heat the dry white wine, chicken stock (made with instant chicken bouillon granules), and water over medium heat.
14. Thicken the Sauce: In a small bowl, mix the cornflour with a little water to create a slurry. Pour the cornflour slurry into the simmering sauce, stirring constantly until the mixture begins to thicken slightly.
15. Enhance with Pork Juices: Add 1-2 tablespoons of the flavorful pork juices from the roasting pan to the sauce. This will add richness and depth of flavor.
16. Season and Finish: Season the sauce with pepper to taste. Finally, stir in the chicken gravy granules, stirring until all the granules have completely dissolved and the sauce is smooth.
17. Serve: Slice the pork tenderloin into thick slices. Arrange the slices on a plate and generously pour the white wine gravy over the top. Serve immediately.

Expert Tips & Tricks

• Don’t Overcook the Pork: Pork tenderloin is lean and can become dry if overcooked. Use a meat thermometer to ensure it reaches an internal temperature of 63°C (145°F).
• Crispy Bacon: For extra crispy bacon, broil the pork for the last few minutes of cooking, keeping a close eye to prevent burning.
• Make-Ahead Prep: The filling can be prepared a day in advance and stored in the refrigerator. This saves time on the day of cooking.
• Herb Variations: Feel free to experiment with different herbs in the filling. Rosemary, oregano, or marjoram would all be delicious additions.
• Deglaze the Pan: For an even richer gravy, deglaze the roasting pan after removing the pork by adding a splash of wine and scraping up any browned bits before adding the pan juices to the sauce.

Serving & Storage Suggestions

Serve the herb stuffed pork tenderloin hot, sliced, and smothered in the white wine gravy. It pairs beautifully with roasted vegetables like potatoes, carrots, and Brussels sprouts, or a simple green salad.

Leftover pork tenderloin should be stored in an airtight container in the refrigerator. It will last for 3-4 days. Reheat gently in the oven or microwave until warmed through. The gravy can also be stored separately in the refrigerator and reheated on the stovetop.

Do not leave the cooked pork at room temperature for more than 2 hours. Freezing is not recommended as it affects the texture of the pork.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	635.6 kcal	N/A
Calories from Fat	316 g	50%
Total Fat	35.1 g	54%
Saturated Fat	12.8 g	63%
Cholesterol	224.4 mg	74%
Sodium	1029.6 mg	42%
Total Carbohydrate	23 g	7%
Dietary Fiber	2 g	7%
Sugars	4.6 g	N/A
Protein	48 g	96%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use gluten-free breadcrumbs in the stuffing.
• Dairy-Free: Substitute the cream with a plant-based cream alternative like oat cream or cashew cream.
• Vegetarian Option: Replace the pork with a large portobello mushroom for a vegetarian version. Stuff the mushroom with the herb filling and bake until tender.
• Spicy Kick: Add a pinch of red pepper flakes to the stuffing for a little heat.
• Seasonal Variations: In the fall, add roasted butternut squash or apples to the stuffing.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of pork?
A: While pork tenderloin is ideal for this recipe, you can use pork loin roast as a substitute. Adjust cooking time accordingly, as a loin roast is thicker and will require longer to cook.

Q: Can I make the gravy ahead of time?
A: Yes, you can prepare the gravy up to two days in advance. Store it in an airtight container in the refrigerator and reheat on the stovetop before serving.

Q: How do I prevent the bacon from burning?
A: To prevent the bacon from burning, you can loosely tent the pork tenderloin with foil during the last 15-20 minutes of cooking.

Q: What if I don’t have white wine?
A: If you don’t have white wine, you can substitute it with chicken broth or apple cider vinegar.

Q: Can I add cheese to the stuffing?
A: Absolutely! Adding grated Parmesan or Gruyère cheese to the stuffing would add a delicious cheesy flavor.

Final Thoughts

I hope this Herb Stuffed Pork Tenderloin recipe brings as much joy to your table as it has to mine. Don’t be intimidated by the slightly longer ingredient list; each component contributes to the symphony of flavors that makes this dish truly special. I encourage you to try it, experiment with different herbs and spices, and most importantly, share it with those you love. Pair it with a crisp Sauvignon Blanc for an unforgettable culinary experience. Bon appétit!