Stuffed pork tenderloin

Packed full of sweet and savoury flavours, this is an easy but impressive way to cook pork tenderloin. A great meat to have in your freezer and a recipe to keep up your sleeve!

If you havn’t discovered barberries, now is the time to start - little jewels with a sharp and sour hit.

1 large pork tenderloin (about 500g)

2 Tbs olive oil

1 red onion, chopped

1 large clove garlic, finely chopped

1Tbs chopped fresh sage leaves, chopped (or 1 tsp dried) plus extra for decoration

about 6 soft dried apricots, chopped

about 6 soft dried pitted prunes, chopped

1 Tbs dried barberries (Optional)

1/2 - 1 tsp dried chilli flakes

About 3 Tbs soft breadcrumbs

Salt and pepper

Fry the chopped onion in the olive oil on a low heat for about 5-7 minutes until translucent. Add the chopped garlic for the last 2 minutes of cooking. Allow to cool slightly.

Meanwhile, using a sharp knife, place the tenderloin on a board and cut an incision length ways about 3/4 way through. Open up the meat like a book - take a piece of greaseproof paper or cling film, lay onto the meat and gently bash the meat until about 2cm thick. Season with salt and pepper.

To make the stuffing - mix the rest of the ingredients together with the cooled onions. Add a little extra olive oil (or very soft butter) so that the mixture comes together.

Lay the stuffing down the centre of the meat, wrap up the sides, and tie with string (every 6 cms) to hold in place. Tuck some extra sage leaves and slivers of garlic into the ‘pocket’

When you are ready to cook, preheat oven to 190C,. Heat a non-stick flying pan with 1 Tbs olive oil. Carefully brown the meat all over, place on a greased roasting tin and roast for about 30 minutes

Transfer to a board, cover with foil and allow to rest for about 10 minutes. Snip off the string, and cut the pork in thick slices.

Serve with new potatoes and salad in the summer or mustardy mash and cabbage in the winter.

Serves 4