Here's an easy favourite of ours using our free range pork tenderloin, streaky bacon and black pudding
Stuffed Pork Tenderloin
1 Heggies of Hereford Pork Tenderloin (500g)
125g Black Pudding
1 Firm Fleshed Apple
1 Small Onion
4-5 Rashers Streaky Bacon (Smoked or Unsmoked)
Put the tenderloin between two large pieces of cling film on a chopping board and use a rolling pin to beat the meat out as thinly as possible without breaking it. Preheat the oven to 180C
Remove any skin from the black pudding and fry it in a drop of oil or butter for around 5 minutes breaking it up as you turn it. Set aside.
Chop the onion finely and peel and chop the apple into small chunks. Fry them in the juice from the black pudding for a further 5 minutes, then mix the apple and onion in with the black pudding
Lay out the bacon rashers on a piece of cling film in overlapping strips. Place the tenderloin on top and put a strip of the black pudding mixture along the center of the meat. Roll up carefully and tie with cooking string or use small skewers or cocktail sticks to hold the tenderloin together.
Place on a non-stick baking tray and cook in the oven for 30 minutes until the bacon is crispy on the outside and the pork is cooked.