Directions
- Pre-heat oven to 180 degrees Celsius. Butterfly pork tenderloin and lightly flatten out with a meat mallet until uniform. Season the inside with salt and pepper. Spread mustard inside, then lay sliced Hartlief Black Forest Ham inside. Spread Hartlief Mettwurst over the top and lastly add the fried mushrooms and fresh parsley. Roll up the whole loin. Wrap streaky bacon around and close it all up using toothpicks to hold it in place. Place meat on an oiled tray and roast in oven for 1 hour and 30 minutes at 160 degrees Celsius.
- After an hour, strain the juices from the pan into a pot. Add honey and heat up. Brush the honey glaze over the bacon until well coated. Keep on roasting for another 30 minutes until cooked.
- When done, it should be golden and juicy. Slice up evenly and serve with sides of choice.
Ingredients
- 1/4 pork tenderloin
- 1 tbsp smooth mustard
- 87.50g Hartlief Mettwurst spread
- 50g Hartlief Black Forest Ham sliced
- 0.50 punnet button mushrooms sliced and pan fried
- 1 tbsp garlic chopped
- 10g Hartlief Streaky Bacon
- Salt and pepper for seasoning
- Fresh parsley chopped
- 2.50 tbsp honey
- Tooth picks for stitching
