Pork Tenderloin stuffed with Toulouse Sausage and Prunes

Ingredients

Serves 4
• 1 Pork tenderloin, 1 kg (2.2 lbs) trimmed of any visible fat and silverskin
• 10 prunes, pitted and coarsely chopped
• 2 Toulouse sausages, approximately 280 g (10 ounces)
• 1 clove garlic finely minced (optional)
• Handful of parsley chopped (optional)
• 2 tablespoons honey
• Salt and pepper
• Olive oil
• 6 shallots, peeled and cut in half lengthwise

Instructions

1. Preheat the oven to 200° C (400° F)
2. Remove the casing from the sausages and put the meat in a medium size bowl. Add the prunes and mix. (If necessary, season the sausage meat with garlic and parsley)
3. Using a sharp knife cut a slit lengthwise down the center of the tenderloin about 2 ½ cm (1 inch) deep. (Don’t cut further than the center of the tenderloin, you want to be able to open it up to insert the filling, but it should still hold its shape)
4. Spoon the filling into the slit and pat to tamp down. Tie the roast with butcher’s twine at 1” inch intervals. Transfer to a roasting dish and scatter the shallots around the pork. Brush the meat and the shallots with olive oil; season with salt and pepper. Dilute the honey in 125 ml (1/2 cup) of water and pour over and around the roast.
5. Cook 30-35 minutes basting the roast about half way through the cooking time. The meat is done when an internal meat thermometer inserted into the center of the pork registers 60° C (140° F). Transfer to a cutting board and loosely cover with foil to rest, about 10 minutes. Slice and serve accompanied with the pan juices.