Pork tenderloin stuffed with prunes and cream cheese

Preparation

With a sharp knife make a horizontal cut in the upper third of the loin, without reaching the end. Open the first layer and make a new cut, with the first cut as the starting point, so as to leave the loin with a rectangular shape (blanket). Season the loin with salt, pepper and the garlic paste and set aside.

Place the prunes and half the Port in a saucepan and cook for 10 minutes. Remove from the heat and, when warm, add the cream cheese and rosemary and mix well.

Preheat the oven to 200ºC.

Spread the filling over the loin, leave 3 cm of space on the sides. Roll it up like it were a roulade and tie with kitchen string.

Place the pork in a baking dish greased with half the margarine and brush the rest of the margarine over the pork. Drizzle with Port, cover with aluminium foil and bake for 1 hour.

Remove the foil and return to the oven for another 30 minutes, drizzle with the broth formed in the dish. Place the loin on a platter, cut a few slices and garnish with plums and a sprig of rosemary. Serve immediately accompanied with sautéed turnip greens and Arabic rice (rice with sultanas, raisins, pine nuts and diced almonds).

Nutritional value: 512 calories