Pork tenderloin stuffed with sherry soaked prunes and chestnuts, in a mushroom cream sauce.
Jenny Eatwell's Rhubarb & Ginger
Jenny Eatwell's Rhubarb & Ginger
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Ingredients

  • 10 or so prunes, halved
  • Medium sherry, enough to cover the prunes
  • 2 tbsp of dried porcini mushrooms (optional)
  • 4 medium Maris Piper potatoes, peeled, rinsed and cut into chunks of approx 1 inch 150g shallots, peeled, topped and tailed
  • 1-2 tsp dried sage
  • sea salt & freshly ground black pepper
  • 2 tbsp rapeseed or olive oil
  • 700 g pork tenderloin, in one piece
  • 10 or so chestnuts, sliced finely
  • a length of butcher's string
  • 250 g chestnut mushrooms
  • a pork stock cube, divided into 2 pieces a knob of unsalted butter
  • 1 tbsp mushroom ketchup (or Worcestershire sauce)
  • 150 ml double cream
  • 3 heaped tsp Bisto Best pork gravy granules.

Instructions

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