Stuffed Pork Tenderloin
|Pork tenderloins||750 Gram|
|Olive oil||20 Milliliter|
|Chopped onion||150 Milliliter|
|Diced bread||425 Milliliter|
|Dried basil||1 Pinch|
Trim tenderloins; slice in half lengthwise.
In skillet, heat oil over medium heat; cook onions until softened, 4 to 5 minutes.
Add raisins, salt, pepper, basil, sage and thyme; transfer to bowl and toss with bread.
Lay out 2 bottom halves of tenderloin on work surface.
Slide four 12-inch (30 cm) lengths of string crosswise under each tenderloin, spacing them at 2-inch (5 cm) intervals.
Mound stuffing on top of tenderloin; cover with remaining tenderloin, placing narrow ends over wide ends.
Cover each with 2 strips bacon; tie strings firmly.
Roast on rack in roasting pan in 350Ã‚Â°F (180Ã‚Â°C) oven for 55 to 60 minutes or until bacon is crisp and meat thermometer in pork registers 160-170Ã‚Â°F (70-75Ã‚Â°C).
Cover loosely with foil and let stand for 5 minutes before removing string.