Indulge in a delicious dish that is guaranteed to impress!
150g dried apricots, coarsely chopped
60g cooked chestnuts, coarsely chopped
50g almonds, coarsely chopped
1 large pork tenderloin or 2 smaller ones
6-8 slices of prosciutto ham
1 handful fresh parsley, chopped
375g ready made puff pastry
1 1/2 tbsp mustard
1 egg, beaten
Serve with seasonal vegetables and gravy
Preheat the oven to 200°C
Whisk the egg in a small bowl and set aside
Slice the tenderloin down the middle lengthwise, creating a hole in the middle to half way down. Place the chopped nuts and almonds down the middle and season well. If you're using 2 do this to both and share the stuffing between them before placing the filled sides together so the stuffing runs through the centre.
Lay out the pastry on a floured work surface and spread with mustard. Arrange the pieces of prosciutto in the centre, overlapping them enough to create solid layer that is as long as the tenderloin then sprinkle the prosciutto with the salt, pepper, and the parsley. Set the tenderloin towards the side nearest you.
Fold the puff pastry up and over the top of the tenderloin, then roll to completely enclose, brushing the edges of the pastry with the egg wash in order to seal. Brush the entire pastry with the egg wash and place the tenderloin on a parchment lined sheet pan and bake for about 35-40 minutes until cooked through.
Remove the tenderloin from the oven, transfer to a cooling rack and let rest for 20 minutes before slicing and serving