I know it sounds weird, but the saltiness of the feta cheese and the sweetness from the California prunes works really well with the pork, this recipe is a really nice tasty supper dish

The recipe will serve 4 people

Shopping list

500g of Pork tenderloin (fillet)

125g of feta cheese

125g of California prunes

6 sage leaves finely chopped

Handful of fresh chopped parsley

4 rashers of Smoked bacon

50g butter

1 medium size onion peeled and finely chopped

200ml of white wine

200ml of chicken stock

200ml of Creme fraiche


1. Trim the pork of any sinew, and cut into 4 equal pieces

2. Batten out the pork between cling wrap

3. Mix together the feta cheese, sage, parsley and prunes

4. Spread the mixture evenly between the pieces of pork

5. Roll the pork up carefully and wrap in a piece of bacon

6. Melt the butter in a pan and fry the onion for 5 minutes

7. Now add the pork and colour all over until golden

8. Add in the wine and the stock, bring gently to the simmer and add the Creme fraiche

9. Cover the pan and cook for 10 minutes

10. Remove the pork from the sauce

11. Reduce the sauce by half, adjust the seasoning

12. Slice the pork into 3, and arrange in warm bowls, top with the sauce

13. Serve immediately with some steamed rice, or buttered greens

A cracking supper dish this, nice simple and tasty

Happy cooking


Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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