Ingredients
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
Method
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
If you make this, or any other recipe from the show, send us a picture to sundaybrunch@channel4.com
