Pork Tenderloin Stuffed with Walnuts and Prunes
This isn’t so much a recipe as inspiration. Sort of like if I can do this, trust me, so can you … if you want. This always looks impressive when sliced. Mr Misk always says, “Wow!” And it’s dead easy to do.
Method: Slice the tenderloin open, (it’s called Butterflying). Pretend that your sharp long-blade knife is a machine in a lumber mill that slices and rolls the bark off from an old cedar tree. Now, lay a sheet of cling film over the meat, and pound the tenderloin evenly thin. Next, chop up some walnuts and smoosh some prunes flat with your fingers. If the prunes aren’t smooshable, soak them in some dry sherry (or warm water, which is sort of boring) until softened. Drink the sherry, and then sprinkle the chopped nuts on the meat. Then put the tipsy smooshed prunes on the nuts. Roll the pork up tight into a long log, and tie it closed with cooking string.
Brown the tenderloin in an oven-proof pan, and then finish baking it in the oven at 190C/350-375F for 20-30 minutes. Test for doneness. Snip off the string, slice the pork at an angle, and serve with gravy, potatoes and two veg. Bon appetit.