Pork Tenderloin with Parsley Nut Stuffing

For the pork tenderloin with parsley nut stuffing, cut the pork tenderloin into 3 equal parts. Cut each piece 3 times widthwise at even intervals, but do not cut through!

Salt and pepper, sear in a little oil. Place in a baking dish, pour the gravy and sprinkle with rosemary.

For the filling grate the parmesan, chop the parsley and nuts, cream the butter salt, pepper, parmesan, parsley and nuts.

Place on a board. Place 1 slice of bacon, 1 slice of smoked meat on top, brush this with the butter mixture and form into a roll.

Insert the roll as deep as possible into a meat incision in the fillet until all meat incisions are filled. Preheat the oven to 180 degrees and roast the meat for about 20 to 25 minutes.

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