Stuffed Pork Fillet with Prunes
The salty flavour of Parma ham combines well with the sweetness of prunes to enhance the succulent pork in this recipe. Don’t be too precious when stuffing the prunes – a bit of the soft cheese smeared on the outside is fine.
Pre-heat the oven to 200C/400F/Gas Mark 6. Trim away any fat and membrane from the pork tenderloins and split lengthways, without cutting right through. Open each one out flat and season generously with black pepper.
Cut the prunes lengthways along one side and remove the stones, then fill with teaspoonfuls of Boursin. Lay the prunes along the middle of each tenderloin, then close up and wrap with the Parma ham. Tie loosely with string at 2.5-cm (1-inch) intervals and arrange in a large roasting tin, seam-side down.
Cover with foil and bake for 15 minutes, then remove the foil and cook for another 30 minutes, or until the pork is cooked through and the Parma ham is crispy. Remove from the oven and leave to rest for 5 minutes in a warm place, then carve into slices and serve with the celeriac and parsnip mash.
- 2 pork tenderloins (fillets), about 750 g (1 1⁄2 lb) in total
- 14 ready-to-eat prunes (Agen, if possible)
- 100 g (4 oz) Boursin (full-fat garlic and herb soft cheese)
- 8–10 slices Parma ham
- freshly ground black pepper
- celeriac and parsnip mash, to serve