Stuffed Pork Tenderloin

There is nothing like Friday’s massive snowfall to make you want to hunker down at home after a some vigorous outdoor activity and make a comforting meal.  This delicious recipe came to us from our friend Mike Francis in the United Kingdom.

Stuffed Pork Tenderloin with Prunes

Prosciutto  is a perfect complement  to the sweetness of prunes and enhances the succulent pork in this recipe.

pork tenderloins , about 750g (1½ lb) in total

14 (or more) pitted prunes

100g (4 oz) Boursin (full fat garlic & herb soft cheese)

8-10 slices Parma ham

freshly ground black pepper

1)      Pre-heat the barbecue  to 200ºC/400ºF.  Remove any fat & membrane from the pork tenderloins & split lengthways, without cutting right through. Cut each side once again, open out flat & season generously with freshly ground black pepper.

2)      Stuff the pitted prunes with teaspoons of Boursin cheese. Lay the prunes along the middle of each tenderloin, then close up & wrap with the Parma ham. Tie loosely with string at 2.5cm (1 inch) intervals & arrange brush with olive oil.

3)      Place the tenderloins on the barbecue on a 45° angle, and rotate every 3 minutes until there are grill marks all around.  Then flip to the opposite 45 ° angle and rotate every 3 minutes for Perfect Grill Marks.  Move the meat to a carving board, tent with foil and leave to rest for 5 minutes, then carve into slices.

We served the pork with spaghetti squash, asparagus and wedge of sweet potato.