Gordon Ramsay’s stuffed pork tenderloin recipe is an easy yet impressive dinner

has an easy and straightforward for an impressive stuffed pork tenderloin that is bound to be .

The savoury pork and cheese contrasts perfectly with the sweetness of the membrillo, while the sage adds a lovely herby aroma.

The great thing about this stuffed pork tenderloin is that it’s versatile – while it can be , it’s also simple enough for a casual gathering.

Plus, it’s easy to adapt to your own tastes – swap the Manchego for a different cheese, or even try adding a few extra herbs to make it your own.

This , shared originally on the TV star and restaurateur’s official website, yields four servings.

Gordon Ramsay’s stuffed pork tenderloin

Ingredients

One kilogram pork loin roasting joint, skin scored

175g Manchego cheese, finely sliced

150g membrillo

Two sage sprigs

Olive oil, for drizzling

One head of garlic, cut in half horizontally

One thyme sprig

200ml medium-dry sherry

Sea salt and freshly ground pepper

Method

Preheat the oven to 220C (gas mark seven). Lay the joint skin-side down on a chopping board and make a deep cut along its length, stopping three-quarters of the way through the meat.

Gently open the joint out into a long rectangular shape, then season with salt and pepper. Place slices of cheese and membrillo along the centre, sprinkle over the leaves from one sprig of sage, and roll the meat up to enclose the filling.

Tie the rolled meat at 3cm intervals using kitchen string. In a roasting tray suitable for the hob, combine the thyme, remaining sage, and garlic, then place the pork on top, skin-side up.

Drizzle with olive oil and season liberally with salt and pepper. Roast in the preheated oven for 20 minutes, or until the skin is crisp and golden.

Lower the oven temperature to 180C (gas mark four) and continue roasting for another 50 minutes, or until the pork is fully cooked. Once done, remove the pork from the tray and allow it to rest on a serving platter.

Place the roasting tray on the hob, pour in the sherry, and bring to the boil, stirring to loosen any caramelised bits. Reduce the heat, crush the garlic, discard the herbs, and stir in any juices from the rested meat.

To serve, slice the pork thickly, strain the sauce, and pour it generously over the meat.