This is a great dinner party number, as it is quite inexpensive and nice and easy.
For 10 people you will need:
- 2 pork tenderloins
- 18 rashers of streaky bacon (roughly)
- 1 onion
- 1 bottle of cider
- double cream
- 1 stock cube (preferably pork but chicken will be fine)
Firstly pop your oven onto 180 degrees and then trim your pork of any sinew and extra fat. Then lay out half of your rashers, so that they overlap a little bit. Roll your pork tenderloin in the bacon and then repeat with your other one. Secure the bacon with cocktail sticks and then fry the wrapped tenderloin in a little bit of olive oil to brown the bacon and start it crisping up.
Finely slice your onion and put it in a baking tray. Lay your pork on the top and pour in half a bottle of cider plus some water.
Cover the baking tray in foil and cook in the oven for 30 minutes. Then remove the foil and allow the bacon to crisp up for another 15 minutes.
Remove the pork and leave it to rest. Add the rest of the cider to the pan and scrape up any bits that have stuck to the bottom of the baking tray. Chop some sage and throw it in and stir in your stock. Reduce this for a bit, then add about 100ml of cream and make sure its hot.
I served this with mashed potato, buttered leeks, peas and caramalised apples! Numma.