Create and Cook 2010: Stuffed Tenderloin of Hampshire Pork - Serves 2



  • 300g Newlyns Farm pork tenderloin
  • 4 slices Parma ham

Ingredients (Stuffing):

  • 2 tbsp olive oil
  • 4 fresh medium figs, chopped
  • 1 lime, juice and zest
  • 1 tsp oregano, finely chopped
  • 50g breadcrumbs

Ingredients (Sauce):

  • 2 shallots finely chopped
  • 25g butter
  • 75ml vegetable stock
  • 150ml Hill Farm Bramley apple juice

Full Method


Preheat oven to 200ºC / Gas Mark 6

  1. To make the stuffing, heat 1 tbsp oil in a shallow pan and add chopped figs, lime zest and 1 tbsp lime juice. Stir in the breadcrumbs and oregano and cook until breadcrumbs absorb the liquid. Cool. Trim the pork, make a hole through the centre, and fill with the stuffing, season with salt and pepper.
  2. Heat the remaining oil in a shallow frying pan and sear the pork until brown all over. Remove from the pan and leave to cool. Wrap the Parma ham around the pork, secure with cocktail sticks and wrap in tin foil. Place on a baking tray and cook for 15 – 20 minutes until juices run clear.
  3. To make the sauce, melt the butter, sweat the shallots for 2 minutes, add the stock and apple juice and simmer for 3 – 5 minutes. Check the seasoning.
  4. To serve, slice the pork fillet thickly and lay on a bed of cooked seasonal vegetables. Pour the sauce around the vegetables. Garnish with watercress.
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