Stuffed Pork Tenderloin Recipe

Serves 4

1 pork tenderloin (400 or 500g probably)

For stuffing (or use your favorite stuffing - apple and chestnut would be nice)

1 onion

1 eating apple

6 dried apricots

Handful of sultanas

4 lumps of candied ginger

Juice of half a lemon

2 tblsp white wine or ginger syrup from the candied ginger

2 tblsp olive oil

Some breadcrumbs (about 20cm of baguette or 4 slices of bread)

Diced bacon or ham

Seasoning - eg salt, pepper bit of chilli, rosemary or thyme

Some more ham or bacon to top

The tenderloin is long and thin, 'Butterfly' by spitting it down the middle so it is a bit wider.

Make the stuffing:

Fry the onions gently in the olive oil until softened. 5 mins perhaps. Stir in all the other ingreients.

Lay the split tenderloin flat on a plate and cover the top of it with the stuffing (the above stuffing recipe is probably twice what you need - put the remaining in a dish and roast alongside the tenderloin), then roll up and tie in to shape with string. It should be a nice fat roast shape now.

Put bacon or ham on top if you wish..

Roast at 200C for about 50 mins until 60C in the middle

Rest for a few minutes, then serve with mashed potatoes. You can make a little sauce by heating some wine in the roasting dish with some diced candied ginger and adding a little cream.