Pork Tenderloin

1.   Pat dry the tenderloin and then cut off the silver skin. Butterfly cut the tenderloin. Place between 2 sheets of cling wrap. Use a meat hammer to even out the thickness to about ½ inch or 1.25 cm.

2.   Spread the mustard over the entire top surface of the flattened tenderloin. Set aside

Stuffing and grilling

3.   To a large mixing bowl add the stuffing ingredients; chopped pistachios, parmesan, ricotta, garlic powder, basil leaves, flat leaf parsley, sage powder, salt and pepper. Mix well to form a homogenous mixture

4.   Distribute the stuffing over the mustard, to cover about 2/3 of the surface. Use the bottom cling wrap to help tightly roll along the length. Tuck in the ends to seal roll

5.   Use the top sheet of cling wrap to create a sheet of bacon by placing each strip with a slight overlap on the previous strip

6.   Position the rolled tenderloin, seam side up, in the centre of the sheet of bacon. Use the cling wrap to place the bacon on top of one half of the roll. Place each of the other slices of bacon to overlap the seam and each other

7.   Place a sheet of parchment onto a wide rimmed baking tray. Spread 1 tbsp of bacon fat, tallow or lard on the bottom. Place the bacon wrapped rolled pork tenderloin, seam side down onto the parchment. Use the second tablespoon of either the bacon fat, tallow or lard to brush onto the surface of the bacon. Place the raw garlic cloves in the baking sheet

8.   Preheat your oven to 400 F or 200 C, then place the baking sheet in the middle position. Roast for 40 to 45 minutes or until the internal temperature is 165 F or 74 C.

9.   Remove from oven and transfer to a serving platter, let rest

Gravy

10.   Scoop the roasted garlic form the baking sheet. Cut a slit at one end and use the back of your knife to scrape out the soft garlic from the outer skin. Mash the garlic into a paste. Discard the skin

11.   Pour all of the drippings into a skillet, cook over medium low heat. Add the butter, when melted, stir. Pour in the chicken bone broth. Add the thyme leaves, parsley, salt, pepper, white wine vinegar and the mashed roasted garlic. Stir well, bring liquid to a light simmer. Cook for 5 minutes, stirring continuously

12.   To serve, cut the bacon wrapped tenderloin into 1 inch or 2.5 cm medallions. Plate and pour the roasted garlic graver over the medallions. Best served warm. Enjoy!