9 prunes, chopped
25 g/1 oz/0.5 cup fresh breadcrumbs
100 g/4 oz/0.5 cup butter or margarine, softened
5 ml/1 tsp dried mixed herbs
Salt and freshly ground black pepper
700 g/1.5 lb piece of pork fillet
8 streaky bacon rashers (slices), rinded
Rice or pasta, to serve
Thoroughly mix together the prunes, breadcrumbs and 75 g/3 oz of the
butter or margarine, then stir in the mixed herbs and season to taste.
Slice the fillet almost in half, fill the centre with the stuffing, then
fold the meat over again. Stretch the bacon rashers with a knife on a
board, then wrap them around the meat. Lay the rolls in an ovenproof dish
and dot with the remaining butter or margarine. Bake in a preheated oven
at 200°C/400°F/gas mark 6 for 30 minutes until cooked through and crispy.
Serve with rice or pasta.