2 pork fillets, weighing 1 1/2 lb (700 g) together
175 g (6 oz) green gooseberries (1 cup yellow plums)
1 medium-sized onion
2 tbsp (25 g) 1 oz butter
3 oz (75 g) wholemeal (3 cups whole grain) breadcrumbs
15 ml (1 tbls) mixed chopped thyme, marjoram and parsley
4 chopped sage leaves
1 1/4 cups (275 ml) 1/2 pt + 2 tbsp (30 ml) stock
2 tbsp (30 ml) clear honey
1. Heat the oven to gas mark 6 (200°C) 400°F.
2. Cut the tenderloins across into two pieces, lengthwise.
3. Top and tail the gooseberries (or pit the plums) and finely chop two-thirds of them.
4. Finely chop the onion.
5. Melt the butter in a frying-pan on a low heat.
6. Mix in the onion and cook it until it is beginning to look transparent.
7. Mix in the chopped fruit and continue cooking until the onion is completely soft.
8. Take the pan from the heat and mix in the breadcrumbs and herbs and the 30 ml (2 tbls) stock.
9. Lay the stuffing on two pieces of tenderloin.
10. Top with the other pieces and tie them round with fine cotton string.
11. Lay the pieces on a rack in a roasting tin (pan).
12. Put them into the oven for 45 minutes.
13. Remove the rack and put the pork in the bottom of the pan.
14. Spoon the honey over the top and decorate with the reserved fruit, cut in half lengthwise.
15. Pour in the stock and put the pork back into the oven for 15 minutes.
16. Remove the string and put them onto a warm serving dish.
17. Take the pork to the table before you carve it to show it off at its best. Have each tenderloin sandwiched together with yellow fruit.
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