• 900 g pork loin
  • 300 g breadcrumbs
  • 0.5 medium onion
  • 75 g butter
  • 2 tblsp selection of mixed herbs (parsley, thyme, rosemary, chives etc)
  • 10 dried prunes (chopped roughly)
  • 150 g sausage meat
  • 8 rashers of bacon


  • Preheat the oven to 170°C (325°F/Gas 3)
  • To make the stuffing melt the butter, add the onions and sweat the onions without colour for 5-6 minutes. At this stage add the freshly chopped mixed herbs.
  • Combine with nice fresh breadcrumbs and the sausage meat.
  • Stir in the prunes at this stage also
  • Season the mixture and allow to cool completely.
  • Butterfly the pork steaks and flatten them out with a rolling pin.
  • Spread the stuffing out on top of one of the flattened pork steaks.
  • Lay the other flattened pork steak on top of the stuffing.
  • Use the 8 rashers to wrap the two pork steaks together-You can use a few cocktail sticks to stop the stuffing escaping during cooking but make sure to remove all the cocktail sticks before you serve.
  • Transfer to a flat baking sheet and bake for 1 ¼ -1 ½ hours or until the meat is nice and tender.