Stuffed Pork Tenderloin with Sugar Browned Potatoes and Red Cabbage

10 – 12 prunes stoned
1 apple
2 pork tenderloins (about 750g)
50g butter
105ml water
25g flour
200ml cream

Soak prunes in a little hot water
Make a slit down length of each tenderloin (not too deep)
Open up and press flat with your hand
Drain prunes keeping the juice
Slice apple and place with prunes in the middle of each tenderloin
Put the thick end on to the thin and tie with string in 3 or 4 places
Close ends with cocktail sticks
Melt butter in frying pan until it begins to foam
Brown the pork tenderloins and brown 5 mins each side
Add the water and cover the pan to simmer over low heat for 30 mins
Take out and keep warm
Mix flour with 90ml of prune juices
Cook through tomake a fairly thick sauce, adding the cream

Extra prunes and apple can be cooked in the pa around the tenderloin
Serve tenderloin sliced and garnished with sugar browned potatoes and red cabbage (see below)

Sugar Browned Potatoes

750g small potatoes
25g sugar
25g butter

Scrub potatoes and boil them with the skins on in salted water until just tender
Drain and peel
Melt sugar in heavy pan over gentle heat
When sugar turns light brown around the edges add butter and stir until melted
Rinse potatoes in cold water and add to the pan
Shake the pan to glaze well and warm through for about 10 mins

Red Cabbage
Cook the red cabbage with apple and raisins in a pan of boiling water

Lotte Peasgood