2 x 600g tenderloins of pork
1 large onion peeled, thickly sliced
1 large carrot, peeled, cut into quarters
1 celery stick, peeled, cut into four
5-6 tbpsns olive oil
salt and freshly ground pepper
250ml chicken stock
300ml dry-medium Marsala
for the stuffing
400g spinach cooked and drained, finely chopped
50g grated parmesan
40g dried porcini, soaked in warm water for 30 minutes, drained and chopped
60g toasted pine nuts
2 free range eggs, beaten
a handful of chopped flat leaf parsley
1 garlic clove, peeled and chopped.
METHOD
1. Pre heat the oven to 220 C/Gas mark 7.
2. Using a rolling pin, bash the tenderloins to flatten and prepare for filling with the stuffing.
3. Mix all the filling ingredients in a bowl and season. Spread half of the filling on both pieces of pork and gently flip one piece on to the second piece. Tuck in the ends and tie the meat all around with cooking string.
4. Put the onion. Celery and carrot into a roasting tin with the olive oil. On a hob, heat the tin and cook the vegetables until golden brown. Remove the vegetables and brown the pork on all sides, season the meat. This will also help seal the filling into the meat.
5. Add the vegetables back to the pan, add the stock and Marsala to the pan. Cover with foil and transfer to the oven. Cook for 15 minutes at 220 C/Gas mark 7 then reduce the heat to 180 C/Gas mark 5 for a further 45 minutes. Keep turning and basting the meat every 15 minutes.
6. When cooked remove the meat and strain the juice. Slice meat and drizzle the sauce over the dish.
DAUPHINOISE POTATOES (serves 6)
1 kilo potatoes thinly sliced
3 cloves slices garlic
400ml double cream
400ml milk
salt and pepper
1. layer the potato slices and garlic. Season each layer.
2. Mix the milk and cream in a jug and pour over the potatoes (should just come up to the top of the potatoes).
3. Cook the potatoes for 1 hour – 1 hour 20 minutes until soft at 180 C/Gas mark 5.
