Stuffed Pork Fillet with Prunes - Ainsley Harriott
Stuffed pork fillet with prunes and Parma ham, a succulent blend of sweet and salty flavors. Perfect for special occasions or family dinners.
Ingredients
- 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
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