Christmas Pork Roll

ingredients

• 1 large pork tenderloin
• 10 button mushrooms, sliced
• 3 garlic cloves, crushed
• 9 short cut bacon pieces, diced
• Salt & Pepper to taste
• Small handful of parsley
• Small handful of fresh basil
• Small handful of fresh thyme
• ½ cup Free From Gluten Bread Crumbs
• 1 tbsp Gluten Free Worcestershire sauce
• Olive oil, for cooking
• ¼ cup Gluten free chicken stock

method

1. Preheat oven to 180°C fan-forced.
2. Cut any excess fat off your tenderloin. Make a slice down the middle of the tenderloin, but stop before you cut it in half completely (you want them to still be attached). Open the two halves like a butterfly and place a sheet of baking paper over the top. Using a meat cleaver, pound the meat until it’s around 1cm thick. Salt and pepper the meat.
3. In a small deep pan, heat a splash of olive oil over a medium to high heat. Add mushrooms, garlic, bacon, parsley, basil, thyme, salt and pepper and cook for 10 minutes or until mushrooms have softened and the bacon is crispy.
4. Add breadcrumbs and worcestershire sauce into the pan and cook for a further 3-4 minutes.
5. Add mixture onto the pork and begin to roll tightly (you want to roll the longer side!) once you meet the other side, secure with toothpicks.
6. In a large pan, splash olive oil and heat to a medium heat. Sear the pork roll all over and then place into an oven safe dish.
7. Add chicken stock into the dish and place in the oven for 20 minutes or until cooked through with no pink in the centre.
8. Remove toothpicks and slice with a sharp knife. Slice and serve!