• Serves 2
  • 1 pork tenderloin, enough for two people
  • 1 small onion
  • 275g (10oz) mushrooms
  • Small bunch of fresh thyme
  • Salt and freshly ground black pepper
  • 20g (¾oz) dried porcini
  • 25g (1oz) wholemeal breadcrumbs
  • 2 slices of Parma ham
  • 1 egg
  • Oil

Soak the dried porcini overnight in a little water. Finely chop the onion and fry in oil until it begins to colour. Slice the mushrooms, add these to the onion with the thyme, salt and pepper and continue frying. Drain the porcini saving the water for the sauce.

Chop the porcini and put most of them in the pan, keeping a few back for the sauce as well. Remove from the heat, add the breadcrumbs and when cool add the beaten egg. Preheat the oven to 220C (425F, Gas mark 7). Trim the pork of any membrane and make an incision down the side. Place the stuffing in this pocket (you may not have room for all the stuffing, any excess can be served separately) and wrap Parma ham around the whole thing.

Place on a tray, brush lightly with oil and cook for 20-25 minutes. Allow to rest before carving and while you make the sauce.

For the sauce

  • Small glass of Madiera or red wine
  • The rest of the porcini and the reserved stock
  • 1 teaspoon Dijon mustard
  • 150ml double cream
  • Salt and freshly ground black pepper

De-glaze the pan with the mushroom stock and most of the Madiera or wine. Reduce if necessary to about a spoonful. Whisk in the mustard, then pour in the cream, season with salt and pepper and add the chopped porcini.

Finally add the last bit of alcohol, taste for seasoning and serve with the stuffed pork fillet.