Stuffed Pork Tenderloin with Seasonal Rhubarb

Sarah Righton from Old Farm Dorn says, “Staying local has never been more important and eating local should also be top of the agenda. There are many reasons to eat locally-produced seasonal produce, it is usually fresher and tastes better, costs less and is more environmentally-friendly. As farmers, what we do is dictated by the seasons and we like to eat that way too; we get excited as different fruit and veg becomes available!” Take a look at for more information.


Pigs on the other hand are not seasonal and breed all year round. The sows cycle every three weeks and the gestation period is easy to remember – 3 months, 3 weeks and 3 days. This means they can manage two litters a year and ours usually have 10 to 12 piglets per litter. We created our own breed of pig at Old Farm: our Glamrocks are a cross between a Gloucestershire Old Spot, Hampshire, Tamworth and Duroc. They have enough fat to give extra flavour but not as much as a pure-bred traditional porker, plus they grow a bit faster too. You normally associate apple with pork but at this time of year, why not try rhubarb instead…

Pork tenderloin stuffed with garlic and herb sausage meat with a rhubarb and orange sauce:


2 pork tenderloins
250g garlic and herb sausage meat
16 rashers streaky bacon


  • Butterfly the tenderloins by making a shallow cut lengthways so you can open them up to make a groove for the stuffing.
    Cover a baking tray with enough foil to wrap the whole joint and brush with a little oil.
  • Lay the bacon out on the foil overlapping slightly.
  • Place 1 tenderloin on the bacon with the cut side up and spread the sausage meat along the length of the tenderloin in the groove. Place the 2nd tenderloin groove side down on top of the first.
  • Fold the bacon from the bottom up around the joint then to enclose it completely.
  • Wrap the foil around the joint and chill in fridge for 1 hour (or overnight).
  • Cook at 200°C (or 180°C fan oven) for 50-60 mins.
  • Rest for 15 minutes before carving.

For the sauce:

500g chopped rhubarb
80ml orange juice
70g sugar
1 tbs cider vinegar

  • Put all ingredients in a pan and boil for 10 mins.
  • Serve with new season Jersey Royals and purple sprouting broccoli.

About Old Farm Dorn

We are third generation farmers on a small tenant farm, one mile north of Moreton-in-Marsh. Sustainability is something we really care about at Old Farm, and we believe that by following traditional farming methods we can help in the fight against climate change.

We took over the farm from my husband Simon’s parents in 2002 and since then have installed a cutting room and farm shop so that we can offer people a chance to buy local and know exactly where their food is produced. Our abattoir is only 7 miles away and all our meat is packaged at the farm where we also make sausages, bacon and gammons.


Our sheep & Hereford cattle graze permanent pastureland that could not be used for growing crops. Well-managed grazing systems can sequester enough carbon to entirely compensate for the greenhouse gases these systems release. Our ‘Glamrock’ pigs (a cross between a Gloucestershire Old Spot, Tamworth, Hampshire and Duroc) are housed in straw yards and outside in tents. Hay and silage is made on the farm to feed stock over the winter, reducing transport costs and emissions. Straw from the arable crops is used for bedding and manure is put back onto the arable land to reduce the need for artificial fertilisers and we are currently trialling a ‘no-till’ approach to improve soil quality.

We use compostable trays for packing meat in the farm shop where possible and stock cleaning product re-fills, locally made beeswax food wraps and goat milk soap and shampoo bars.

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