Serves: 2

You can assemble this the day before, ready to roast. Serve with vegetables or a leafy salad

Ingredients

  • 1 tbsp olive oil
  • 2 large shallots or ½ small onion, finely chopped
  • 1 large garlic clove, finely chopped
  • 1 x 350g pork tenderloin fillet
  • 8 rashers smoked streaky bacon
  • 50g ready-to-eat dried apricots, chopped
  • 50g ready-to-eat stoned dates, chopped
  • a small handful of finely chopped parsley
  • 25g breadcrumbs
  • 1 tbsp pine nuts

Method

  1. Preheat the oven to 190°C, fan 170°C, gas 5. Heat the oil in a frying pan and gently cook the shallots and garlic until softened. Tip into a bowl to cool.
  2. Trim any sinew from the pork, then, on a chopping board, slit the fillet lengthways without cutting all the way through. Open it out, cover with clingfilm and bash with a rolling pin to flatten slightly – this is so you’ll be able to fit the stuffing in.
  3. Place the bacon rashers side by side on an oiled baking tray and place the pork on top.
  4. Mix the apricots, dates, parsley, breadcrumbs and pine nuts into the cooled shallot and garlic mixture, and season. Spoon the stuffing mixture down the middle of the pork.
  5. Fold up the sides of the pork fillet and wrap tightly with the bacon to enclose the pork and its stuffing. Turn over so the bacon joins are underneath. Roast for 1 hour.
  6. Remove from the oven and leave to rest for 5 minutes. Trim the ends and slice the fillet to serve.
 

About the author

Sarah Alcock