Pork fillet, also known as pork tenderloin, is a relatively economical cut of pork that can be used in so many ways. It is economic in price and time cooking, taking 15 minutes or so to cook and retaining its moisture.

Additionally it is a lean meat, only having 80mg of cholesterol and 1.2g of saturated fat per 100g. For people looking for lower-cholesterol options, they can choose pork fillet from other cuts of pork. 

Pork fillet stuffed with with prunes is a classic way of preparing it. I have chosen to butterfly the fillet to make the stuffing of it easy.

I have pitted the prunes, to ensure no pieces of the stone remain. These are then soaked overnight in a good cider to make them plump.

In this recipe I have added the crunch of pecan halves to the prunes that then sit on a bed of chopped apple and ham off the bone. Fresh and dry herbs add extra flavour and I have enfolded the outer fillet with prosciutto that flavours it further and keeps it from drying out,

Extra prunes and apple slices are scattered around the prepared pork fillet and bathed in the cider that the prunes were soaked.

I have also added the recipe for glazed carrot, sweet potato and shallots to serve along with the prune stuffed pork fillet.

Rich in flavours and moist, with a little prior preparation and attention to cooking till 145 C is reached internally, you will enjoy this wonderful meat.

Ingredients:

• 1 pork fillet
• 12 dried prunes, or as many as required
• 1 red apple, cored and sliced
• 6 pecans , or as many as needed for the length of your pork fillet
• 2-3 shallots, peeled and halved lengthwise.
• 100 g or 7-8 slices of prosciutto
• 2 slices of leg ham
• 6 sage leaves, chopped finely
• 1 sprig of fresh rosemary, chopped finely
• 1/4 tsp Mc Cormick’s Chicken Seasoning
• 1/4 tsp sage powder
• Mc Cormick’s Italian herbs
• Salt and freshly ground pepper
• Dry apple cider
• 2 large carrots, peeled and cut into long slices diagonally which are then halved
• 2 small sweet potatoes, peeled and cut into long slices diagonally then halved

Method:

1. Place dried prunes into a glass container and cover them with apple cider then set aside in the fridge overnight.

2. Next day remove the prunes from the liquid and reserve it. Pat dry the prunes and remove the stones

3. Place a pecan half in each prune and save the others for the baking tray.

Glazed Baked Vegetables

1. Preheat the oven to 200C

2. Peel the sweet potato and carrots and slice them diagonally and halved into similar shaped long wedges. Peel the shallots and halve them lengthwise.

3. Put some olive oil into a shallow tray lined with baking paper

4. Using your hands to coat the vegetables with oil

5. Drizzle over with maple syrup and sprinkle over with Italian herbs and a little cider

6. Bake at 200 C for 30 minutes.

7. When baked, remove from the oven and cover with foil and set the tray aside. These vegetables will be returned to the oven to warm while the Pork fillet is resting after cooking

Prepare the Filling:

1. Cut the ham into fine strips and then fine cubes

2. Cut the slices of apple finely and chop them

3. Place 1 Tblsp olive oil and a knob of butter into a saucepan and when the butter stops foaming put in the apple and ham 

4. Sprinkle with the the finely cut fresh sage and rosemary

5. Sprinkle with freshly ground pepper

6. Add a little hot water and as it evaporates add a little more, stirring for 10 minutes

7.Then set aside and till completely cooled

Preparing and Stuffing the Pork Fillet

Preheat oven to 200C Fan Forced

Pat dry the piece of fillet

1.Butterfly lengthwise being careful not to cut all the way through

2. Place the butterflied fillet between two pieces of cling wrap and flatten with the flat side of a meat mallet.

3. On a large plate lay the strips of prosciutto overlapping and place the flattened, butterflied fillet in the middle

4. Dust with freshly ground pepper, Chicken seasoning and sage powder

5. Down the middle spoon the apple and ham filling

6. Place the stuffed prunes along the middle of the fillet over the apple and ham stuffing 

7. Bring the sides of the fillet over the stuffing using a tooth pick if needed

8. Keeping the fillet roll together as you pull the prosciutto strips over to hold it,removing the toothpicks as you go. Continue all the way down till the roll is covered including the ends.

9. Tie the roll with twine at 1 cm sections apart, all the way down and secure each end piece too.

10. Using a shallow baking tray, cover the base with olive oil

11. Place the slices of apple, the remaining prunes and sliced shallots onto it. Place into the oven while you brown the fillet roll.

12. In a large pan place 2 Tblsp of olive oil and a knob of butter into it on a med high heat.

13. When the butter stops foaming, carefully place the roll into the saucepan and brown on each side for 2 minutes each for a total of 8 minutes.

14. Remove the roll to a the hot baking tray when the roll is nicely browned 

15. Put the browned roll onto the baking tray and pour over all the pan drippings over the roll as well as the cider from soaking the prunes adding just a little extra hot water if needed.

16. Place the tray into the preheated oven and bake for ten minutes

17. At the five minute mark, spoon some of the cooking liquid over the roll

18. Then quickly turn the roll and spoon the cooking juices over the roll and bake for a further 5 minutes.

19. At the 15 minute mark check the internal temperature of the fillet with an oven thermometer and continue baking until it has reached 145-150 C if needed. If 145 C is reached the fillet is is cooked.

20. The cooking time should be between 15-20 minutes depending on your oven but rely on an oven thermometer showing it has reached 145 C so that the fillet will not be overdone.

21. When cooked remove the fillet roll to a platter and cover with foil leaving it to rest for 10 minutes.

22. Turn off the oven and place the tray of vegetables and the the baking tray with remainder with prunes, apple and shallots into the oven to keep warm while you rest the meat.

23. When the fillet is rested, remove the twine from the roll gently trimming it off with a sharp pair of scissors and carve it carefully into slices.

24. Serve the stuffed pork fillet pieces spooning over some of the pan juice, some prunes, apple and shallots.  Serve also with the glazed carrots and sweet potatoes

The pork fillet is moist, tender and delicious with all the flavours of the stuffing and the golden baked crisp prosciutto. The extra prunes, vegetables, apple and the mild shallots are a perfect accompaniment. Serve this dish with a green salad of your choice.