Pork Stuffed with Leek and Prunes

Course: Main

Skill level: easy Serves: 4

4 leeks, about 500 g (1 lb 2 oz)

2 tbs oil

1 clove garlic, crushed

2 tbs chopped sage

75 g (2¾ oz) fresh breadcrumbs

100 g (3½ oz) prunes, chopped

1 pork fillet, about

450 g (1 lb)

To Serve: roast potatoes.

1 Chop 2 of the leeks. Heat the oil in a frying-pan and fry these leeks with the garlic for

3 to 4 minutes. Add the sage, breadcrumbs and prunes and fry for 2 to 3 minutes. Allow to cool.

2 Meanwhile, make a deep slit the length of the pork fillet; be careful not to cut all the way through. Butterfly the pork by opening up the sides. Place a sheet of clingfilm on top and beat with a rolling pin until thin.

3 Spread the leek stuffing over the pork and roll up from the longest side. Secure with 3 pieces of string tied at intervals along the pork. Place in a roasting tin and brush with oil.

4 Roast in the pre-heated oven for 30 to 35 minutes until golden and cooked throughout. Rest for 5 minutes before cutting into thick slices.

5 Meanwhile, slice and pan fry the remaining leeks in the remaining oil for 4 to 5 minutes. Season and serve topped with the sliced pork and some roast potatoes.