Stuffed Pork Tenderloin
|Pork tenderloins||2 , each slit twice lengthwise so that it opens out like a book|
|Cooked ham slice||2 Large, cut into strips 1/2 inch wide|
|White cheddar cheese||3 Ounce, cut into strips 1/2 inch wide (Lancashire)|
|Sage leaves/1 teaspoon chopped thyme||8 , halved and blanched in boiling water for 1 min|
|Onions||2 Large, chopped|
|Brown sherry||3⁄4 Cup (12 tbs) (Madeira Or Port)|
|Thick bacon slices||4|
Put a line of both ham and cheese strips into each slit in the pork tenderloins (some cheese will be left over).
Put the sage leaves (or sprinkle the thyme) along the slits with the ham and the cheese.
Tie each tenderloin at 1 1/2-inch [4-cm.] intervals.
Put the onion all over the base of a long narrow dish.
Pour in the wine.
Lay the tenderloins on top with the slices of bacon over them to keep the tenderloins basted with fat.
Put into an oven preheated to 375° F. [190° C] and leave for 40 minutes.
Chop and sprinkle the remaining cheese over them and put them back for five minutes.
Untie before serving.
At table, carve the tenderloins across diagonally to produce the broadest possible slices.