shaved black truffle (to taste, or truffle carpaccio, or a few drops of truffle oil)
1 pork tenderloin
1 banana shallot (finely chopped)
150-200g mixed mushrooms (. I used a few reconstituted dried porcini mushrooms, a few pickled chanterelles and some crimini mushrooms but you could use any mix of earthy mushrooms.)
1 teaspoon dried oregano (or a large handful fresh, finely chopped)
1 tablespoon olive oil
4-5 pieces prosciutto crudo
1 tablespoon breadcrumbs
1 teaspoon lemon juice (if you are not using the pickled mushrooms)
Split the tenderloin lengthwise down the middle and ‘butterfly’, so that you have one flattish piece of meat. Cover with clingfilm and beat out slightly
Gently fry the shallot and oregano in oil for a few minutes before adding the mushroom mixture and cooking for a further 5-8 minutes till completely soft. Add the lemon juice if you are using it.
Reserve one tablespoon of the mushroom mix for the sauce then add the breadcrumbs to the remaining mixture and stir through. Check and add a little pepper to taste
Lay the ham on a board and place the pork on top. Now stuff the tenderloin with the mushroom mixture
Roll the entire tenderloin up in the ham and either fasten with string or cocktail sticks.
Cook in a preheated oven at 180c for about 20 minutes
Remove from the oven and leave in a warm place to rest covered in foil while you prepare the sauce
Melt the butter in a small pan
Whisk in the stock or wine and bring to a gentle simmer
Stir through the creme fraiche and mushroom mixture and heat gently
whisk in the egg yolk and continue to whisk until the mixture thickens
Adjust seasoning and add truffle to taste
Carve the tenderloin into 8-10 thickish slices
Serve with sauce
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