Herb Stuffed Pork Tenderloin With White Wine Gravy - cooking recipe

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 mushroom, 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)
Sauce Ingredients (use 1-2 tablespoons juices from pork)
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

Preparation

Heat oil in a pan, add onion and garlic, cook until onion softens, add butter and mushrooms cook stirring a few minutes until mushrooms soften and liquid has evaporated.
Add Worcestershire sauce, lemon juice and herbs stir to combine, pour in the cream, remove from heat, allow to cool slightly, add breadcrumbs and egg stir to combine.
Slice pork down the centre length ways, making sure not go all the way through, open out and flatten using a meat mallet. Spoon stuffing mix evenly over one half, fold over the other half of pork to cover.
Take Bacon slices and wrap one around the pork to encircle, repeat with remaining slices so bacon covers pork. Place pork in a lightly oiled oven proof baking dish. Bake in pre-heated oven 180c for about 1hr or until pork is cooked through.
To Make the Sauce.
In a pan heat wine, chicken stock and water, mix a little water with cornflour and pour into sauce stir until mixture thickens slightly, Add 1-2 tablespoons of the pork juices from roasting pan.
Add desired amount of pepper and finally stir in gravy granules, stirring until all granules have dissolved. Serve over pork.
To Serve: Slice pork into thick slices, arrange on plate and pour sauce over the top, Delicious.
3-4 servings depending on appetites.