Pork Fillet with Prune Stuffing

1 Pkt Gourmet Direct Pork Fillet
12-14 Prunes, soaked in Sherry or Madeira and pitted
a pinch of Nutmeg
1 teaspoon Thyme
1 t freshly Chopped Parsley
1 t fresh Chopped Chives
Sea Salt and Freshly Ground Pepper

Mix the soaked Prunes with a Nutmeg and Fresh Herbs in a bowl and season. With a sharp knife, make a deep incision lengthwise along the Pork Fillet. Spread the Meat apart, and stuff the Prunes into this opening. Press the meat together again and tie securely with non-bleached string about every 3-4 cms. Place on a rack in a shallow roasting pan. Roast in a 180 C Oven, allowing for approx 25 mins.

Baste often with the pan juices and some of the Wine marinade from the Prunes.

Serve with Crisp Sautéed Potatoes, and a Fresh Green Salad for a light healthy meal.