Stuffed Pork Tenderloins

Today I had the chance to cook one of my favorite dishes at the moment – pork tenderloins stuffed with fruit mincemeat and sausage and hazelnuts.  The rich flavours in this work really well together (especially topped off with cinnamon gravy made from the juices) but it’s so easy to change them around to match the seasons.  It takes a bit of preparation to butterfly out the fillets and to tie it all back together for roasting but the results really are mouthwatering and it looks spectacular carving it at the table.

I originally picked up this dish from Hugh F-W River Cottage Meat book but if your interested then drop me a line or goggle for lots of alternatives on the theme.  Enjoy!