Stuffed Pork Fillet with Prunes
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Cooking tools:
- Roasting pan
- Oven
- Aluminum foil
- Chef's knife
- Cutting board
- Spoon
- Butcher's twine
- Pepper mill
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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