-
1
Preheat the oven to 375F (190C).
-
2
Lay the pork tenderloin on chopping board and trim off almost all the fat.
-
3
Score 2 vertical lines down the lenght of it, taking care not to pierce through the meat.
-
4
Place the pork between to pieces of plastic wrap and pound the meat lightly with a flat mallet so that it forms a shape somewhere between an oval and a rectangle.
-
5
Melt 1 tablespoon of butter in a saucepan and add the mushrooms.
-
6
Cook for 2 to 3 min.
-
7
until soft.
-
8
Remove the sausage meat from its casing and put it into a small mixing bowl.
-
9
Add the mushrooms, parsley and thyme and blend well.
-
10
Stir in the egg to bind.
-
11
Spoon the sausage meat mixture down the center of the pork.
-
12
Fold over the 2 end flaps of the pork and then the sides to form a roll.
-
13
Place the slices of bacon on top.
-
14
Tie the roll in 2 or 3 places with string.
-
15
Place the roll on a sheet of foil and dot the remaining butter on top.
-
16
Wrap the foil around the pork roll and set on a baking sheet.
-
17
Cook for 30 min.
-
18
Remove the foil, baste the pork with the cooking juices and cook for a further 10 min.
-
19
Remove and discard the string and bacon.
-
20
Cut the meat into slices crosswise.
-
21
Pour the cooking juices into a small saucepan, add the wine and bring to a boil.
-
22
Serve this sauce with the pork.
