Well…………that was fast. Ask, and ye shall receive.
For this week of Mondays with Mom, here is her famous stuffed pork roast, as lovingly carved by Dad. I remember her making this all throughout my teenage years, and she always served it with Coleman’s English Hot Mustard….. but my favorite was Major Grey’s Mango Chutney.
mmmmmmm, mmmmmmm – bringing back those delicious memories…….
Gaelic Stuffed Pork Tenderloin – from Mom
1 pork tenderloin
2 tablespoons butter
1/2 cup chopped onion
1 cup fresh breadcrumbs
1/4 cup minced parsley
1/4 tsp sage
1/4 teaspoon rœsemary
Salt and pepper
1 egg, beaten
1 slice bacon, cut in half
Preheat oven to 350 degrees. Split tenderloin lengthwise partially through to butterfly. Open and pound flat between 2 sheets of waxed paper. Melt butter in small skillet over medium heat. Add onion and saute until tender. Stir in breadcrumbs and continue cooking until slightly crisp. Add parsley, herbs, salt and pepper. Let cool, and stir in the egg. Spread the stuffing on half of meat,
leaving a 1/4 inch border. Fold to close, and tie with kitchen string. Lay bacon on top, and roast for 1-1 1/2 hours or until meat is done.