For the stuffing
1 tbsp. sunflower oil
50 g butter
4 shallots, finely chopped
2 garlic cloves, finely chopped
1 eating apple, finely chopped
100g fresh seeded bread breadcrumbs
100g ready-to-eat dried apricots, roughly chopped
80g sultanas
3 balls stem ginger in syrup, drained, roughly chopped
2 tbsp. stem ginger syrup (from the jar)
1 tsp ground ginger
1 lemon, finely grated zest and juice
3 tbsp. finely chopped fresh coriander
salt, ground black pepper to season
For the pork
2 x 0.5kg pork fillets
18-20 rindless smoked streaky bacon rashers
Method
1.To make the stuffing, melt the butter with the oil in a large non-stick frying pan and gently fry the shallot and garlic until softened.
2. Add the apple, apricots, sultanas, stem ginger, breadcrumbs, ground ginger, lemon zest and juice and the herbs. Season with salt and ground black pepper and mix well together.
3. Add the measured stem ginger syrup and mix again until the stuffing comes together. Leave to cool.
4. Put the pork fillets on a board and, using a sharp knife, carefully trim off as much excess fat and sinew as possible.
5. Place one of the fillet between two sheets of cling film and bash with a rolling pin until around 1cm or 1/2 in thick. Put to one side and repeat the same process with the other tenderloin.
6. Place a large clean sheet of cling film on the board and arrange the bacon in slightly overlapping lengths on top. (A little longer and just over three times as wide as the flattened pork.)
7. Place one of the pork fillets in the centre of the bacon and spread the stuffing on top. Cover with the other pork fillet to sandwich the stuffing. Bring the bacon up over the top of the pork to enclose it completely.
8. Wrap tightly in more cling film to help hold the shape. Place the pork parcel on its side on a small tray and chill in the fridge for two hours or overnight in the fridge if preparing ahead.
9. Preheat the oven to 150C. Unwrap the pork and place on a lightly greased baking tray, with the ends of the bacon underneath. Roast in the oven for about 2 hours, or until the bacon is crisp and the pork is piping hot throughout.
10. Remove the tray from the oven and transfer the pork to a board or warmed serving platter. Cover with foil and leave to rest. (If serving the meat cold, simply allow to cool and then wrap in foil and keep in the fridge.)
11. Carve the pork into slices and serve with gravy roast potatoes and some cooked seasonal vegetables.
