Pork fillet with prunes

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Pork

By Food24 November 03 2009
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Ingredients (12)

2.00 pork fillets
garlic and herb seasoning
250.00 g prunes
190.00 ml medium-cream sherry — or port or strong tea
500.00 g sausages — pork
2.00 garlic — cloves, crushed
30.00 ml fresh chives — thinly sliced
30.00 ml fresh parsley — chopped
5.00 ml dried mixed herbs
1.00 apples — green, peeled and grated
50.00 g pecan nuts
oil — peri peri or garlic
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Method:

Halve the pork fillets lengthwise. Place between sheets of plastic and flatten until 3 mm thick. Season lightly with garlic and herb seasoning. Microwave the prunes with the sherry for a few minutes on 100 per cent power. Leave until plump before removing the stones. Mix the pork sausage meat with the remaining ingredients, except the nuts and oil. Spread a third of the pork sausage mixture over one pork fillet, place a third of the prunes on top and sprinkle with a third of the nuts. Repeat the layers, ending with a pork fillet. Secure the four-layered meat sandwich at 25 mm intervals with string and brush with oil. Cover the meat with a casserole lid or domed lid and roast slowly for about an hour. Remove from the coals and leave to rest until the meat has cooled to room temperature. Slice neatly with a sharp knife.



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