About this recipe:This is a popular recipe in our household for a special meal. Pork fillet is sliced, but not all the way through, then the gaps are filled with a prune and garlic mixture. The pork is then covered with a mixture of mustard and mayonnaise, then wrapped in a foil parcel and roasted to perfection.
1kg pork fillet or loin
15 dried prunes
3 cloves garlic, minced
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons prepared mustard
1/2 teaspoon salt
2 tablespoons mayonnaise
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Slice the pork into rounds 1.5cm thick, but don't cut all the way through. Lay the pork onto a double layer of aluminium foil, large enough to form a sealed parcel around the fillet later in the method.
Place the prunes into a bowl then pour boiling water over to soften them. Remove from the water and allow to cool enough to handle before removing and discarding the stone.
Chop the prunes then place them in a clean bowl with the garlic and mix. Add thyme, 1/4 teaspoon salt and pepper. In a separate bowl, mix together mustard, mayonnaise, and 1/2 teaspoon salt. Add 1 tablespoon of this mixture to the prune mixture and mix.
Spread prune mixture evenly between the gaps in the pork. Cover all sides of the pork with the mustard and mayonnaise mixture. Wrap tightly with the foil, and place into the fridge to marinate for at least 4 hours, and 2 days at most. Remove from the fridge and bring up to room temperature before cooking.
Preheat the oven to 200 C / Gas 6.
Roast in the preheated for 30 minutes. After that, open the foil and turn the meat over and roast for another hour or so then turn over once more after 30 minutes. Cook until the pork is no longer pink in the centre. Remove from the oven and allow to rest for a few minutes before slicing and serving with any juices from the foil.