For the pork:
1 pork tenderloin (450g approx)
15g ginger finely chopped
1 clove garlic, crushed
150g of fine Stilton
90g bread crumbs
Salt and pepper to taste
Fresh chopped parsley to taste
For the jus
1 large glass red wine
1 clove of garlic, crushed
5g chopped ginger
1 Tsp sugar
Knob of butter
Preheat your oven at 190 degrees centigrade.
Blitz the bread, chopped ginger and garlic in a food processor. Add the stilton and blitz again until mixed thoroughly. Add an egg to combine the mixture and season to taste.
Butterfly the tenderloin on a flat board. Make a lengthways cut through the centre of the meat, stopping short of the opposite edge so the meat remains in one piece.
Using a meat tenderiser or a rolling pin, bash the pork until it is about 2cm thick.
Spread the stuffing mixture in the centre of the pork leaving a 1.5 cm border all around. Starting at a long side, roll up the pork to enclose the filling. To stop the filling falling out, use cooking string to tie it in 5cm intervals.
Put in the oven for 35 minutes.
Remove tenderloin from the oven and leave to rest for 10 minutes.
While the pork is resting, lightly fry the garlic and ginger in a frying pan over a medium heat for 30 seconds. Add the wine and bring to the boil.
Simmer for 5-7 minutes or until reduced. Add the sugar and butter and sieve to produce a smooth jus.
Slice the pork and serve with the jus.
Prep time- 10 minutes
Cooking time- 35 minutes
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