1 tbsp olive oil
2 large shallots or 1/2 small onion, finely chopped
1 large clove garlic, finely chopped
1 x 350g pork tenderloin fillet
8 rashers smoked streaky bacon
50g ready-to-eat dried apricots, chopped
50g ready-to-eat stoned dates, chopped
A handful of finely chopped parsley
1 tbsp chopped walnuts or pecans
Heat the oven to 190C/Gas Mark 5. Heat the oil in a frying pan and gently cook the shallots and gartic until softened. Tip into a bowl and cool
Thin any sinews from the pork, then slit lengthways without cutting all the way through. Place on a chopping board and open it out. Cover with clingfilm and bash with a rolling pin to flatten slightly – this is so you’ll be able fit the stuffing in. Place the bacon rashers side by side on an oiled baking tray and put the pork on top.
Mix the apricots, dates, parsley, breadcrumbs and chopped nuts into the cooled shallot and garlic mixture and season. Spoon the stuffing mixture down the middle of the pork.
Fold up the sides of the pork fillet and wrap tightly with the bacon to enclose the pork and its stuffing. Turn over so the bacon joins are underneath.
Roast for 1 hour Remove from the oven and leave to rest for 5 minutes. Trim the ends and slice the fillet on the diagonal into 6 pieces and serve.