Roast fillets of pork with prune and apple

Ingredients

a knob of butter
1 large onion, roughly chopped
1 medium Bramley apple, peeled and chopped very finely
3 good pork sausages, skinned
50g (2 oz) ready to eat dried prunes, roughly chopped
1 tbsp fresh sage, chopped salt and freshly ground black pepper
2 x 450g (1lb) pork fillets, trimmed
8 slices Parma ham

GRAVY

1 tablespoon flour
150ml (1/4 pint) apple juice
150ml (1/4 pint) stock

Roast fillets of pork with prune and apple

A wonderful roast using the tender fillet and served with a fruit stuffing

INSTRUCTIONS:

Preheat the oven to 220°C/Fan 200°C/Gas 7
First make the stuffing- melt the butter in a frying pan over a high heat, add the onion and fry for a minute. Cover and cook over a low heat for about 15 minutes or until tender. Add the apple and toss for a few moments. Set aside to cool.
Put the sausage meat, prunes and sage in a bowl, season with salt and pepper, and then tip in the onion and apple. Stir to combine.
Arrange the two fillets on a board, cover with cling film and, using a rolling pin, bash them so they are about a third thinner but equal in size.
Remove the cling film, spread the stuffing over one fillet and sit the other fillet on top.
Lay eight slices of Parma ham on a board, slightly overlapping and sit the fillets on top so they lie across the ham. Roll up like a roulade so the Parma ham is sealed underneath.
Sit in a roasting tin and roast in the preheated oven for about 45-55 minutes until crispy and cooked though. Transfer to a plate to rest.
To make the gravy, sprinkle the flour into the roasting tin, place over a high heat and whisk in the apple juice and stock. Cook to reduce and serve with slices of the stuffed pork.

TO PREPARE AHEAD

Can be stuffed and kept raw in the fridge up to a day ahead. Freezes well stuffed and raw.

TO COOK IN THE AGA

Roast on the second set of runners in the roasting oven for about 50 minutes.

This recipe is taken from: Mary Berry's Family Sunday Lunches