Recipes › Sage › Sage and Onion Stuffed Pork Tenderloin
Sage and Onion Stuffed Pork Tenderloin
A whole pork tenderloin butterflied open and packed with a punchy stuffing of caramelised onion, garlic, and a serious amount of fresh sage, then rolled and roasted until golden. This is a proper weekend centrepiece that looks impressive and tastes exactly like the best parts of a Sunday roast in every slice.
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Ingredients
- 35 fresh sage leaves, roughly chopped, plus 8 whole leaves for the outside
- 700 g pork tenderloin, trimmed of silverskin
- 2 brown onions, finely sliced
- 4 garlic cloves, finely grated
- 3 tbsp olive oil
- 1 tbsp wholegrain mustardDijon works if you prefer a milder heat
- 1 tsp flaky sea salt
- 1 tsp black pepper, freshly ground
- 100 ml dry white wineuse chicken stock if you prefer to cook without alcohol
- 150 ml chicken stock
Contains: mustard, sulphites.
Method
- Preheat the oven to 200°C (180°C fan). Heat 2 tablespoons of olive oil in an ovenproof frying pan over a medium-low heat. Add the sliced onions with a pinch of salt and cook, stirring occasionally, for 18 to 20 minutes until completely soft and a deep amber colour. Add the garlic and cook for a further 2 minutes. Remove from the heat, stir in the chopped sage and mustard, and leave to cool for 5 minutes.About 22 min
- While the onions cool, butterfly the pork tenderloin. Place it on a board and make a lengthways cut along the centre, going about two-thirds of the way through. Open it out like a book and make two more shallower cuts on each side to help it flatten. Place a sheet of cling film over the top and beat it gently with a rolling pin to an even 1.5cm thickness.About 5 min
- Season the inside of the pork well with salt and pepper. Spread the cooled onion and sage mixture evenly over the surface, leaving a 2cm border on all edges. Roll the pork up tightly from the longer side and tie with kitchen string at 4cm intervals to hold its shape.About 4 min
- Press the 8 whole sage leaves along the top of the rolled joint, securing them under one of the pieces of string. Season the outside with salt and pepper. Heat the remaining tablespoon of oil in the same frying pan over a high heat and sear the pork roll on all sides for about 3 minutes total until evenly browned.About 3 min
- Pour the wine into the pan around the pork — it will steam aggressively. Add the stock. Transfer the pan to the oven and roast for 22 to 25 minutes until the internal temperature reads 63°C on a meat thermometer. Remove from the oven, tent loosely with foil, and rest for 8 minutes before slicing.About 30 min
- While the pork rests, place the pan back on the hob over a high heat and reduce the pan juices for 2 to 3 minutes until slightly syrupy. Taste and season. Remove the string from the pork, slice into rounds about 2.5cm thick, and serve with the pan jus spooned over.About 3 min
Tips
- Don't skip resting the pork — it genuinely makes a significant difference to the juiciness. Eight minutes under foil is enough.
- If your frying pan is not ovenproof, transfer everything to a snug-fitting roasting tin after searing.
- The internal temperature of 63°C gives you pork that is just cooked through with a blush of pink — perfectly safe and far more succulent than cooking it further.
Ring the changes
- Add 50g of cooked, crumbled chestnuts to the onion stuffing for a richer, earthier filling that works beautifully in late summer.
- Replace the pork with a skinless chicken breast butterflied in the same way — reduce roasting time to 18 minutes.
Keeping it
Cool completely, wrap tightly and refrigerate for up to 3 days. The sliced pork reheats well in a covered dish with a splash of stock at 160°C for 15 minutes. Do not freeze once stuffed.
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