is made in house by ourselves ,using the finest pork, and our own
homemade sage and onion stuffing.
Wrapped in dry-cured bacon,to keep it moist, and add another layer
of flavour, it is easy to cook, easy to carve, and the serving possibilities
For pork lovers, this dish is one to be tried, and something you
will return for again and again.
If sage and onion is not for you, we can offer other alternatives,or
why not bring along your own stuffing and allow us to do the hard
work for you.
Preheat the oven
to 170oc fan oven.
Place the tenderloin on a greased baking tray, and cook for 40 mins
Remove from the oven and rest for 15 mins.
Carve the pork in thin slices .
This dish is
quite traditional, and ideal with a mashed potato or sauté
potatoes. However it also works well with rice, or a mildly flavoured
couscous for that something different.
The addition of a fruit chutney, or Apple sauce will raise it to
another level again.