British Traditional Stuffed Pork Tenderloin | Yorkshire Home Style, English Sunday Dinner Soul Hard Dishes

when it rains in autumn in Vancouver, the air is covered with wet and cold mist. I especially miss the Sunday dinner in my hometown of Yorkshire, England-there is no fancy plate, no complicated seasoning, just a solid plate of English traditional pork tenderloin, the skin is slightly burnt, the inside is filled with fresh and fluffy stuffing, the cut meat is tender and juicy, with boiled potatoes and a bite of Yorkshire pudding meat, warm people feel comfortable. This is not the exquisite French-brewed meat in the restaurant. It is a hard dish that British families have inherited for a hundred years, especially the rural version in Yorkshire. The materials are real and simple. It is standard for British family dinners on Sunday and stomach warming in autumn and winter. It is also my childhood flavor engraved in my bones.

To tell the truth, British home-cooked food is always ridiculed as "monotonous and boring", but people who really understand it all know that home-cooked meat dishes in the English countryside rely on the original taste and classic combination of ingredients. This stuffed pork fillet is the best example. I grew up on a farm in Yorkshire. Every Sunday, my mother would work in the kitchen early, handling pork tenderloin, mixing stuffing, rolling and baking. I squatted beside to help tear bread crumbs and wash herbs. The fragrance of meat mixed with the fragrance of sage is my deepest memory of my hometown kitchen. After immigrating to Vancouver, I will re-engrave this dish every rainy day, not only to satisfy my craving, but also to keep my mother's taste. The British countrymen around me have tasted it and said that it tastes exactly the same as that made by my mother in my hometown. Even my local neighbors have fallen in love with this solid English meat flavor.

First of all, I would like to introduce myself to you. I am Maggie Henderson, a female student, born on June 18, 1986. I was born and raised in Yorkshire, England. I immigrated to Vancouver, Canada at the age of 30. I have been sharing English country home-cooked dishes in aifoodnews for two years. My main business is the home-cooked food consultant of Vancouver's local English restaurant. I specialize in English common-cooked dishes with ingredients, zero professional skills and old traditional recipes, only do the taste that ordinary British families do every day and pass on from generation to generation. My personality is mild and slow. I prefer to use the retro enamel baking tray handed down from my mother when cooking. My pet phrase is "English home-cooked meat dishes. The key to delicious food is not to add seasonings blindly". My taste prefers salty and mellow, tender and juicy meat, which is against heavy spicy and sweet dishes. Each recipe is the original recipe taught by my mother, and then it is changed into a simplified version suitable for small kitchen at home, I can always think of the sunshine on Sunday on the farm and my mother's nagging. This smell of homesickness is also the warmth I want to share most.

When I first immigrated to Vancouver, I made pig tenderloin alone for the first time. I stepped on countless pits. Now I still feel in distress situation. At that time, according to the memory of childhood, the pork fillet was cut too thick horizontally and could not be rolled up at all. After being rolled up, it was forced to crack directly. The stuffing was mixed casually, with too much milk and wet. The roast was completely juiced, making the meat taste firewood. Rosemary was also used instead of the classic English sage. The fragrance was completely wrong. The pork fillet was too hard to bite after baking for too long, the tenderness made by my mother is far from satisfactory. At that time, I was still sad for a long time when I looked at the failed pork tenderloin. I felt that even the homely taste in my hometown was not good. Later, I made a cross-ocean phone call and asked my mother for a little advice. Only then did I find out all the core know-how, changed it three times, and finally made the authentic Yorkshire flavor.

My mother taught me all the dry goods for practical operation at home, and there was no emphasis on the head and brain: the pork fillet should be longitudinally sliced into thick slices, not cut, gently beat until it is thin and even, and it will not crack when rolled. The classic English stuffing must be made of white bread crumbs, chopped onions, fresh sage and a few apple grains. Apple grains are the key, which can neutralize the greasiness of meat and increase the sweet taste, the stuffing must be dry and kept fluffy and moist. After brewing, gently tie it with cotton thread, don't tighten it too tightly, fry and shape it before entering the oven, and bake it slowly at low temperature will be tender but not firewood. Finally, let it stand for a few minutes before slicing, the juice will not be lost, and every bite is tender and tasty. With these small details, the taste is very different. It is completely authentic from my hometown.

This British traditional stuffed pork tenderloin is the most representative home-cooked meat dish in the British countryside. It is a classic variant of British Sunday Roast (Sunday Roast). It has been spread in ordinary families all over the UK a hundred years ago, especially in Yorkshire and Kent. Every family has its own home-cooked formula. In the early years, the materials of British farms were simple. Pig fillet was lean meat with extremely high cost performance. Ordinary families used leftover white bread to make bread crumbs, matched with sage in the field and apples grown by themselves, and made stuffing into the meat, which not only made lean meat without firewood, but also increased the taste level, and gradually spread into hard dishes made by the people.

It is very different from French and Italian brewed meat. It has no rich cheese and heavy spices. It focuses on salty and mellow, tender and juicy meat, light and not greasy. It is completely in line with the British homely concept of "original taste first". Old people and children can eat it without feeling greasy. In Britain, roasted pork fillet on Sunday is standard for family gatherings. Cutting a plate of stuffed pork fillet, matching boiled potatoes, boiled carrots, Yorkshire pudding and pouring a spoonful of gravy is a grand and warm Sunday dinner. Without complicated side dishes, simple dishes are enough to satisfy. It is the ritual feeling of British diet engraved in their bones.

I sincerely recommend all friends who love meat, are novice in the kitchen and want to eat exotic home-cooked meat dishes. They must try this traditional British pork fillet. It has no manufacturing threshold. The ingredients are all home-cooked ones that supermarkets can buy readily. They can be made in a pan and an ordinary oven without professional tools. Even without an oven, braising in a pan can be successful. The most amazing thing is the taste. The outer skin is slightly burnt, the inner part is tender but not firewood, the stuffing is fluffy and fresh. The sweet and sweet apple grains just neutralize the thick and heavy pork. The delicate fragrance of sage does not rob the play. Every bite is full of gravy. It does not feel lean meat and firewood at all. It is perfect with staple food.

What is more worrying is that it is full of stomach and can be put out. It is versatile and does not pick vegetables. It can be eaten for two to three days at a time. It can be refrigerated and stored. It can be eaten after slicing and heated. It is suitable for breakfast with toast, lunch with rice and dinner with potatoes. It belongs to a lazy hard dish that saves worry for several days. When I was working as a consultant in an English restaurant, I added this home-made pork fillet to the menu and became the most popular dish. Many diners came to eat it specially, saying that they ate the taste of their hometown in England, and local mothers followed my practice of cooking it for their children, so the children were not picky about food.

Now I make this stuffed pork fillet every other week. Every time I do it, I will share in detail the meat beating skills, stuffing ratio and roasting time taught by my mother. aifoodnews, I have specially simplified the steps and do not need to be accurate to the harsh requirements of grams. Novices follow with absolutely zero failure. I just want to let more people know that English home cooking is not monotonous, but hides the most simple smoke and happiness. Every time I fry pork tenderloin and mix stuffing, I feel especially at ease when I smell the meat and vanilla fragrance slowly floating out. I feel as if I have returned to the farm kitchen in Yorkshire to accompany my mother to prepare Sunday dinner, full of a sense of belonging.

In the wet and cold autumn and rainy days in Vancouver, one can eat one's own stuffed pork fillet, which is more cured than any take-out. It has no gorgeous appearance or amazing gimmicks. It is an ordinary British home-cooked meat dish, but it hides homesickness, fireworks and simple happiness of eating well. If you are tired of eating fried pork and braised pork ribs and want to try authentic English home-cooked meat dishes, you may as well try this stuffed pork tenderloin. Believe me, you will fall in love with this solid and warm English flavor.

Do you usually like to eat stuffed meat dishes? Have you ever tried traditional British home-cooked meat dishes? The comments section chats with me, I will reply one by one, and I will continue to share more authentic English country home-cooked dishes aifoodnews, and accompany you to eat the warmest exotic home-cooked meals with the simplest ingredients.