Stuffed Pork Tenderloin with Fresh Herbs recipe | Delia Smith

Ingredients

• 1 large pork fillet (about 1 lb/450 g)
• 4 rashers unsmoked streaky bacon, derinded
• ¾ oz (20 g) softened butter
• salt and freshly milled black pepper
• 1 oz (25 g) butter
• 2 tablespoons double cream
• 1 medium onion, finely chopped
• 1 dessertspoon chopped fresh thyme
• 3 oz (75 g) small open-cap mushrooms, finely chopped
• 4 oz (110 g) fresh white breadcrumbs
• 4 tablespoons chopped fresh parsley
• the grated zest of a lemon
• 2 teaspoons lemon juice
• 1 large egg
• 3 small Cox’s apples
• 1 tablespoon plain flour
• 10 fl oz (275 ml) dry white wine