Serve 6 (Preparation time 3 hrs or leave overnight)
INGREDIENTS
2 3/4- to 1-pound pork tenderloins (not pork loin)
2 packet palma ham
2 tablespoons (1/4 stick) butter
1 tablespoon olive oil
3 shallots, chopped
1 tbsp plain flour
150 ml double cream
100 ml chicken stock
150 ml calvados
12 Dried prunes
Salt & Pepper
METHOD
Soak the dried prunes in the calvados over night
Cut the fillet down the middle to create a cavity and place six prunes into the cavity of each tenderloin. Season with salt and pepper.
Place a sheet of tin foil onto a chopping board and then lay the Palma ham on the foil overlapping each slice and making sure that the ham is 4 cm longer than the pork fillet
Roll the fillet within the Palma ham and then roll tightly into the foil, folding in the edges to make a parcel. Place in the fridge for at least a couple of hours.
Heat up the oven to 180 degrees C
Place the tenderloins on a baking tray and cook for 30 minutes or until the internal meat temperature is 140 degrees F – 60 degrees C
Add shallots to a frying pan and stir for 1 minute. Add the flour and stir in (add a little stock if needed). Add cream, stock and Calvados; boil until sauce thickens enough to coat spoon. Season sauce with salt and pepper.
Slice the fillets into twelve medallions. pour a little of the thickened calvados sauce onto the plate and place the tenderloin on the plate. Pour remaining sauce onto the medallion.
Serve with dots of parsnip purée, sweet potato or squash purée and roast beetroot of simply with roast potatoes and asparagus.
Ridware Hall 