Since there seems to be some appetite for my recipes, I thought I'd share this one, which I adapted from something I used to do with pork tenderloin before I had lots of venison in the freezer. It's really quite easy and adaptable. Essentially, you slit your backstrap lengthways, but not all the way through, and stuff the slit with your choice of chopped up herbs, mushrooms, garlic, onions, etc. In this case, I used parsley and sage because they're growing in the garden, and four or five mushrooms, and half an onion. Place the meat and chopped up garnish on some puff pastry (in this case half a block of Morrisons' finest...). If you have too much garnish, it doesn't matter, pile it on, and it will all steam in the pastry parcel. Then close the parcel as tightly as possible, and cover in egg yolk, which is purely for aesthetic purposes. Stick it in a medium oven for about forty-five minutes, remove it, leave it to rest for ten or fifteen minutes before carving, and there. Takes maybe an hour from fridge to plate and the fact that you're steaming it in the pastry means that it's very hard to overcook it. I made bit of a mess of this one by rolling the pastry too thin so that it split, but it was still fine. As I said, it's a forgiving sort of recipe.
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