Stuffed Pork Tenderloin in Buttery Port Sauce

Method

1. Cut the tenderloin into 3cm thick medallions and tenderise them gently between cling film with a meat hammer to flatten.

2. Season each one with a little sea salt and pepper on both sides.

3. Place a little ham and cheese on each of the pork medallions.

4. Fold over the pork and secure with some tooth picks.

5. Heat the Original Whirl Butter Alternative over a medium heat and pan fry each of the parcels for 3-4 minutes on each side. It may be necessary to add a little more Original Whirl Butter Alternative whilst frying the parcels.

6. The cheese will start to ooze out when cooked. Remove from the pan and let them rest on warm serving plates.

7. Deglaze the frying pan with the chicken stock, adding the rosemary and thyme. Bring to a simmer.

8. Add the port and cream, stir to thicken then pour over the pork parcels.