1 x fully trimmed pork tenderloin

150g smoked bacon lardons

250g finely sliced chestnut mushrooms

clove garlic

25g fresh breadcrumbs (brioche)

20g chopped parsley

50g butter

zest 1 lemon

juice half lemon

25g Dijon mustard

serve with summer green veg and sour cream


1. Baton out the pork, brush with mustard and season

2. Fry the mushroom and garlic in butter for 5 minutes, add lemon, drain and cool

3. Mix with the rest of the ingredients then spoon onto the 2 loins

4. Roll up then secure all along the edge with tooth picks.

5. Seal on all sides, then roast at 180°C for about 25 minutes

6. Rest for 10 minutes. Take out toothpicks, carve and serve

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