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Roast pork stuffed with orange and thyme

Name: Roast pork stuffed with orange and thyme
Yield: 4 people
Cuisine: British recipes
Ingredients: 4 thick slices white bread, crusts removed; Juice and finely grated zest of 1 orange; 6 fresh thyme sprigs, leaves picked; 2 pork tenderloin fillets, about 450g each, trimmed of any fat; 2 tsp cornflour300ml fresh vegetable or chicken stock, hot

Published: 31 Mar 05
Updated: 18 Mar 24

Pig out on this roast pork stuffed with orange and thyme – the best part is, it takes less than an hour to make.

Easy
April 2005

Test kitchen approved

4 people
Takes 20 minutes to make and 20-25 minutes to roast

Pig out on this roast pork stuffed with orange and thyme – the best part is, it takes less than an hour to make.

Per serving: 354kcals, 8.9g fat (0.1g saturated),
51.9g protein, 17.4g carbs, 2.3g sugar, 0.4g salt

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Ingredients

4 thick slices white bread, crusts removed
Juice and finely grated zest of 1 orange
6 fresh thyme sprigs, leaves picked
2 pork tenderloin fillets, about 450g each, trimmed of any fat
2 tsp cornflour
300ml fresh vegetable or chicken stock, hot

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Method

Preheat the oven to 220°C/fan200°C/gas 7. Whizz the bread in a food processor to make breadcrumbs. Tip into a bowl and mix in the zest and thyme. Season well.
Lay each fillet on a board and make a deep slit along the length – don’t cut all the way through. Fill each with the breadcrumbs, packing them down as you go. Secure each fillet together with cocktail sticks, or string, then season. Put into a roasting tin and roast for 20-25 minutes, until it is cooked through. Transfer to a plate and cover.
Gradually mix the orange juice with the cornflour to a smooth paste. Put the roasting tin with the pork juices on the hob over a high heat. Add the cornflour mixture, stirring to scrape any sticky juices from the base of the pan, then stir in the stock. Bring to the boil, stirring, and bubble for 3-4 minutes until thickened. Season to taste.

Remove the cocktail sticks or string from the pork, then cut diagonally into slices and divide among 4 warm plates. Drizzle with the sauce and serve with some mini roast potatoes and seasonal vegetables.