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The fruity stuffing complements the pork really well. Great with creamed mashed potatoes, and broccoli or cabbage. |
| Prep Time | 20 minutes |
| Cook Time | 60 minutes |
| Servings |
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Ingredients
- 2 pork tenderloins - approx. 300g each
- 60 g margarine
- 60 g dried cranberries
- 30 g dried apricots
- 60 g prunes - halved and chopped with stones removed
- 225 g onions - peeled and chopped
- 170 g breadcrumbs
- ½ lemon - juice and grated rind
- 1 tsp sage
- 2 tsp parsley - fresh and finely chopped
- seasoning
- 1 tbs vegetable oil
Ingredients
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Instructions
- Pre heat the oven on Gas mark 5 or 190C.
- Cut each tenderloin almost down the complete length - be careful not to cut completely through. Open it out and beat with a rolling pin until flattened.
- Melt the margarine, add the chopped onions and cook for 5 minutes.
- Add the breadcrumbs and the lemon rind and juice, stir and cook until golden in colour.
- Mix in the sage, parsley and add pepper to taste. Cook again for a further 1 minute.
- Spoon half the mixture into the length of the tenderloins to within 1/2 inch of the edge. Arrange the prunes down the centre of the stuffing. Spoon the remaining stuffing over the top of the prunes. Roll the tenderloin into a roll and tie each one up firmly with string.
- Put the tenderloins into a roasting tin and brush both over with some vegetable oil. Season with salt and pepper. Roast for 1 hour until the meat is nice and tender.
Recipe Notes
Recipe by Victoria Robertson
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