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Title: Pork Fillet Stuffed with Prunes And Walnuts
Categories: British, Pork, Fruit, Nuts, Stuffing
Yield: 4 Servings
400 g Pork fillet - in 2
-equal-size pieces
227 g Pork chipolata sausages
1/2 ts Dried mixed herbs
213 g Can prunes in Juice
25 g Walnut pieces
1/2 Lemon; juice of
String to tie
Butterfly pieces of meat.
Slit each sausage and squeeze out the meat. Mix it with the herbs and
spread half onto each piece of pork.
Drain the prunes, reserving the syrup, and stone them. Press onto one
layer of sausage meat with the walnuts and top with the other piece of
pork, sausage meat side down. Tie at intervals with string and wrap in
foil. Cook in the centre of the oven, preheated to 200 C/400 F for
about 40 minutes.
When cooked, loosen the foil and drain off the cooking juices. Allow
to rest a few minutes.
Combine the juices with the prune syrup and lemon juice and warm
gently.
Serve the pork in slices with the sauce, jacket potatoes, and carrots
and peas.
http://recipes.tesco.co.uk
From: Michael Loo
Date: 29 Apr 98
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