Stuffed Pork Tenderloin

Recipe by Ann Gatt

Ingredients

• 2 Pork tenderloins
• 1 egg
• 1 tablespoon Dijon mustard
• 1 tablespoon wholegrain mustard
• 2 cloves of garlic, chopped
• 2 handfuls of parsley, chopped
• 4 tablespoons bread crumbs
• 150g pistachios, chopped
• Salt and pepper

Ingredients for Sauce

• 1 tablespoon crème fraiche
• 1 tablespoon wholegrain mustard
• 1 tablespoon Dijon mustard
• 10g butter
• 1 onion, finely chopped
• 300ml dry white wine

Method

1. Preheat oven to 190°C.
2. Beat the egg with the mustards
3. Add chopped garlic, parsley and pistachios, breadcrumbs and salt and pepper together and place on a large piece of baking foil
4. Brush the tenderloins with the egg wash and roll the pork in the nutty herb mixture to coat it evenly.
5. Place on a baking tray and cook depending on weight.

For Sauce:

1. Heat the butter in a small pan and add the chopped onion. When the onion is browned add wine and boil for a few minutes before adding crème fraiche and mustards. Gently simmer and serve over sliced pork.