Ingredients

• 1oz (25g) butter
• 2 shallots, finely chopped
• ½ tbsp sage leaves, finely chopped
• 4oz (115g) baby spinach leaves, shredded
• 1oz (25g) sliced ham
• 2oz (55g) fresh breadcrumbs
• 1 egg, beaten
• ½ tsp nutmeg, grated
• about 1lb (450g) large pork tenderloin
• 2 rashers streaky bacon
• 2 red onions, roughly chopped
• 2 rosemary sprigs
• 3 tbsp olive oil
• 2 glasses white wine
• 5fl oz (150ml) chicken stock

Method

1. Slice open the tenderloin lengthways, two-thirds of the way through. Open out the split and pound the meat gently with a rolling pin, to flatten and widen it.
2. For the stuffing, melt the butter and fry the shallots and sage for about 10 minutes. Add the spinach and cook until it wilts. Then mix in the rest of the stuffing ingredients (ham, breadcrumbs, beaten egg, and nutmeg).
3. Spread the stuffing along the centre of the meat, patting it down firmly. Roll up the pork and tie it with kitchen string at roughly 1½in (4cm) intervals.
4. Lay the meat in a roasting tin. Cover with the slices of bacon and surround with onions and rosemary. Drizzle with olive oil.
5. Roast for 35–40 minutes, basting a few times. Once cooked, remove the tenderloin, cover with foil and rest it for about 5 minutes.
6. For the gravy, remove the onions and rosemary and deglaze the pan with wine. Add the stock and boil rapidly until reduced by half, then strain. Cut the string off the pork and slice the meat on the diagonal. Serve with the gravy.

Notes