Pork Tenderloin Roulade With Apricot Stuffing And Creamy Cabbage - cooking recipe

Ingredients

2 None pork tenderloins
1 cup prunes, roughly chopped
1 cup apricots, roughly chopped
2 None rosemary, needles picked and chopped
3 tbsp butter
1 None onion, finely diced
1 None Savoy cabbage, trimmed and thinly sliced
2/3 cup heavy cream
1/4 lb bacon, chopped
4-5 tbsp Cognac
1 tsp cornstarch

Preparation

Preheat the oven to 250\u00b0F. Make an incision down the length of each tenderloin. Mix the prunes and apricots with half the rosemary, then use the mixture to stuff the chop. Roll and then tie both tenderloins using kitchen twine, then season.
Place the tenderloins in a roasting pan and roast for 1 hour 45 mins to 2 hours, or until it reaches an internal temperature of 155 degrees.
Heat the butter in a large saucepan, add the onion and cabbage and saute for 4-5 mins. Season then pour in 2/3 cup water. Cover and simmer for 25-30 mins. Pour in the cream and continue to simmer uncovered for a further 10 mins.
Fry the bacon in a wide pan without oil for 6-8 mins, until crisp. Add the rosemary to the pan and cook for an additional minute, then remove from the pan. Add the pork to the pan from the oven and sear the outside for 4-5 mins, turning.
Meanwhile,to make the gravy, deglaze the roasting pan with cognac and 1/2 cup ml water and simmer for 2-3 mins. Mix the cornstarch with 2 tbsp water until smooth, then pour into the pan and simmer, stirring for 1-2 mins until thickened. Season. Slice the tenderloin and serve on a plate with the cabbage. Drizzle with crispy bacon and gravy.