I first made this recipe when I working in Ages, home of the prune. Until then I’d never really thought much about prunes as an ingredient. They actually add so much sweetness and texture, and make the stuffing mix for this sticky with a much deeper flavour.I serve it with sweet potato mash & white beans with spinach. It’s a great dinner party main.

Method

Pre heat the oven to 190C.

First, make the filling. Mince the garlic & shallot, and add to a frying pan with the olive oil over a medium – low heat, so it starts to soften. Add the sage leaves and pine nuts and cook for 5 minutes. Add everything to a food processor, along with the nduja/chorizo (if you’re using chorizo make sure to peel it!) and the prunes. Blitz together until smooth.

Slice the tenderloin down length ways, not all the way through, but enough so you can open it up like a book/butterfly wings – you want leave about a cm attached together.

Spread the the smooth filling across the pork, then roll back together and tie string around several points (I like to do one string tie at each end, one in the middle, then one in each gap), so it’s secure.

In a large frying pan, melt 1 tbsp of the butter with the rosemary, place the pork fillet (carefully) in the pan and brown on each side. Then transfer to a roasting pan, pour the butter and rosemary over the top, add the chicken stock, cover with foil and put in the oven for 30-35 minutes.

Remove the pork from the oven, take out of the roasting dish and place on a board, cover with foil and leave to rest for 15 minutes.

Pour the stock & juice from the tray into a saucepan (you can use the one you cooked the pork in!) and bring to a simmer, leave the sauce to reduce whilst the pork is resting. Turn off the heat and stir through 1 tbsp of butter to make a glossy sauce to serve over the top of the pork.

Remove the string before carving, and finish with the sauce.