Pork roulade with parsnip and chestnut stuffing

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven to 200C/Gas

Step 2

For the stuffing, melt the butter in a pan.

Step 3

Add the onion, garlic and parsnips, and season.

Step 4

Cook over a low heat for 20-25 mins, stirring every 5 mins.

Step 5

Add the chestnuts, sage, apple juice and 1tsp sea salt.

Step 6

Cook for 15 mins more with the lid on, then mix together or whizz in a food processor.

Step 7

Mix in the breadcrumbs.

Step 8

Butterfly both tenderloins (cut so they open like a book) and bash with the back of a rolling pin until about 1cm thick,

Step 9

Lay out the prosciutto on parchment

Step 10

Place a piece of meat on top.

Step 11

Season with sea salt and spread over the stuffing.

Step 12

Put the second piece of meat on top and roll up tightly using the paper.

Step 13

Tie with twine, 4

Step 14

Put the pork on a tray, covered with foil .

Step 15

Cook for 40 mins.

Step 16

Remove the foll; cook for 10 more mins.

Step 17

Rest for 15 mins in foil.

Step 18

For the sauce,sweat the shallots in the butter

Step 19

Mix in the cornflour and deglaze with the wine.

Step 20

Reduce the liquid by hall add 200ml water and stock, bring to a boil and mix well

Step 21

Cut off the twine and carve the meat

Step 22

Per serving: 407 calories, 16g fat, og sat fat, 18g carbs >>