pork
serves 4
2 pieces of pork fillet, of equal size, about 225g /
1/2lb each
225g / 1/2lb pork sausage meat
5ml / 1/2 tsp dried mixed herbs
213g canned prunes in juice
25g / 1oz walnut pieces
juice of 1/2 lemon
string to tie
Wipe the meat and cut each piece in half horizontally, but not
right through.
Openout to make two flattish pieces.
Mix the pork sausage meat with the mixed herbs, and spread equally onto each piece of pork.
Drain the prunes, reserving the syrup, and stone them. Press onto one layer of the sausage meat with the walnuts and top with the other piece of pork, sausage meat side down, wrap the remaining flaps about it's opposite ( a bit of common sense required here ). Tie at intervals with string, and wrap in foil.
Cook in the centre of the oven, preheated to 2000C
/ 4000F / Gas Mark 6
for aprox 40 minutes
When cooked, loosen the foil and drain off the cooking juices, save. Allow to rest 10-15 minutes.
Combine the juices with the prune juice and lemon, warm gently.
Serve the pork in slices with the sauce