1 medium Bramley apple, peeled and chopped very finely
3 good pork sausages, skinned
50g (2 oz) ready to eat dried prunes, roughly chopped
1 tbsp fresh sage, chopped salt and freshly ground black pepper
2 x 450g (1lb) pork fillets, trimmed
8 slices Parma ham
Gravy
1 tablespoon flour
150ml (1/4 pint) apple juice
150ml (1/4 pint) stock
Instructions
1
Preheat the oven to 220°C/Fan 200°C/Gas 7
2
First make the stuffing- melt the butter in a frying pan over a high heat, add the onion and fry for a minute. Cover and cook over a low heat for about 15 minutes or until tender. Add the apple and toss for a few moments. Set aside to cool.
3
Put the sausage meat, prunes and sage in a bowl, season with salt and pepper, and then tip in the onion and apple. Stir to combine.
4
Arrange the two fillets on a board, cover with cling film and, using a rolling pin, bash them so they are about a third thinner but equal in size.
5
Remove the cling film, spread the stuffing over one fillet and sit the other fillet on top.
6
Lay eight slices of Parma ham on a board, slightly overlapping and sit the fillets on top so they lie across the ham. Roll up like a roulade so the Parma ham is sealed underneath.
7
Sit in a roasting tin and roast in the preheated oven for about 45-55 minutes until crispy and cooked though. Transfer to a plate to rest.
8
To make the gravy, sprinkle the flour into the roasting tin, place over a high heat and whisk in the apple juice and stock. Cook to reduce and serve with slices of the stuffed pork.
To Prepare Ahead
1
Can be stuffed and kept raw in the fridge up to a day ahead. Freezes well stuffed and raw.
To Cook In The AGA
1
Roast on the second set of runners in the roasting oven for about 50 minutes.
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