Roast Pork with Blackberry Port Sauce.
For a small Christmas gathering or special Sunday lunch try this alternative.
Preparation time: 30 minutes
Cooking time: 1¼ hours
- 2 pork tenderloins, just under 400 g (14 oz) each
- 1 slice of bread, crusts removed
- 1 small onion, quartered
- 2 cloves garlic, sliced, optional
- 4 cm (1½ inch) piece root ginger, peeled, sliced
- 40 g (1½ oz) walnut pieces
- Salt and freshly ground black pepper
- 225 g (8 oz) blackberries
- 8 rashers smoked streaky bacon
- 5 small bay leaves
- 1 tablespoon olive oil
- 450 ml (¾ pint) chicken stock
- 150 ml (¼ pint) ruby port
- 2 teaspoons cornflour
- Trim the thinnest end off each pork tenderloin so each is 23 cm (9 inches) long and reserve the trimmings.
- Make a slit along the length of each and open out flat.
- Add the pork trimmings to a food processor bowl with the bread torn into pieces, the onion, garlic and ginger and mix until finely chopped.
- Add the walnuts and a little salt and pepper and mix briefly together.
- Spread half the stuffing over one of the pork tenderloins.
- Arrange a few of the blackberries in a line down the centre then spoon over the rest of the stuffing and press into an even layer.
- Cover with the second pork tenderloin, wrap in the bacon, tuck the bay leaves under the bacon in a line along the top then tie with string.
- Add the joint to a roasting tin, drizzle the top with the oil and pour 300ml (½ pint) of stock into the base of the tin.
- Roast in a preheated oven 180ºC (160ºC fan oven), Gas Mark 4 for 1¼ hours until the pork is cooked through and the bacon is browned.
- Cover with foil towards the end of cooking if the bacon is browning too quickly.
- Transfer to a serving plate and keep warm.
- Add the remaining stock and port to the roasting tin, bring to the boil, scraping up the juices from the base of the tin, boil for a minute or two then strain if needed and return to the roasting tin.
- Mix the cornflour to a paste with a little water then add to the roasting tin with the remaining blackberries, cook, stirring until the sauce is thickened.
- Season to taste then pour into a sauce boat.
- Snip the string off the pork and remove, carve into thick slices and spoon the sauce around.
- Serve with roast potatoes, brussel sprouts and green beans.
- The smoked bacon will give the pork a slightly pinkish tinge, to check that the pork is cooked thoroughly insert a knife into the centre of the joint, the meat juices will run clear when ready.
Recipe and photo credit by – Seasonal Berries