Pork fillet stuffed with prunes on a potato and pumpkin purée

Ingredients 

• 600g pork fillet
• 300g prunes, pitted 
• 1 large onion, chopped
• Chilli
• Half a cup of bread crumbs
• 2 cups of Port
• 2 sprigs of rosemary
• String or kebab sticks

Potato and pumpkin purée

Ingredients

• 3 large potatoes
• 250g pumpkin
• A knob of butter

Method

1. Soak the pitted prunes in water for an hour or until soft and dice
2. Heat a little olive oil in a pan and add the onion and chilli. Cook until onion has softened. 
3. Add the prunes, a sprig of rosemary and a cup of port and cook on low heat for about 10 minutes
4. Add half a cup of breadcrumbs and mix and add salt and pepper to taste.
5. Set aside to cool. 
6. Cut the pork fillet length ways down the middle. Do not cut through. 
7. Using the bottom of a heavy pan, flatten the pork to increase the surface area.
8. Stuff the fillet with the stuffing in the pan keeping the extra stuffing aside. Tie with string or use a kebab stick to thread the pork. I prefer a kebab stick as it is easier to remove after. 
9. Add any of the extra stuffing to a roasting dish around the pork. Seal the pork by frying it evenly for 5 minutes. 
10. Add a cup of Port and put into a preheated oven at 180°C for about 25 minutes or until cooked through. 
11. Leave to rest for 10 minutes.

Potato and pumpkin purée 

1. Boil the washed potatoes and roughly cut pumpkin until both are softened.
2. Peel potatoes while still hot, wear gloves if needed.
3. Add potatoes and pumpkin to a food processor with a knob of butter and salt and pepper to taste.
4. Blend until smooth.

To serve

1. Place the purée in the centre of the plate.
2. Cut three slices of rested pork and place around the puree.
3. Using a deep tablespoon, add the juices from the pork baking dish around the plate.
4. Serve with an extra sprig of rosemary on top as garnish. 

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