I’ve been making pork tenderloin with a method I perfected ... and then pop it into the oven where it cozies up to the most ...

Rub meat with oil. Sprinkle with salt and pepper. Add roast to pan when hot and sear. Mix broth, wine, mustard and thyme in bowl. Transfer roast to platter. Pour fat out of pan. Return pan to heat.

In a hob-friendly roasting tray, mix together the thyme, remaining sage and garlic, then position the pork on top, skin-side up. Drizzle with olive oil and season generously with salt and pepper.

Season with salt and plenty of freshly ground black pepper and mix ... Cover with the other tenderloin to sandwich the stuffing. Bring the bacon up over the top of the pork to enclose it ...