Herb Stuffed Pork Tenderloin With White Wine Gravy

Name: Herb Stuffed Pork Tenderloin With White Wine Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
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.
4
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.
5
To Make the Sauce.
6
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.
7
Add desired amount of pepper and finally stir in gravy granules, stirring until all granules have dissolved. Serve over pork.
8
To Serve: Slice pork into thick slices, arrange on plate and pour sauce over the top, Delicious.
9
3-4 servings depending on appetites.

836

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 (550 g) pork tenderloin, 1 tablespoon olive oil, 2 garlic cloves, crushed, 1 medium onion, finely chopped, and more.

Yes, Herb Stuffed Pork Tenderloin With White Wine Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Herb Stuffed Pork Tenderloin With White Wine Gravy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions