Stuffed pork slices

Method

Reheating pork can dry it out but the apple and prunes in this stuffing really perk it up, adding moisture so the slices are lovely and succulent.

1 Preheat the oven to 170ºC/150ºC fan/Gas 3. Begin by making the stuffing. Melt the butter in a medium-sized saucepan over a low heat and add the onion, allowing it to cook gently for 4-5 minutes or until it has softened but not coloured. Add the chopped fruit, herbs, breadcrumbs and mashed potato and mix thoroughly. Season with salt and black pepper and allow the stuffing to cool slightly.

2 Meanwhile, line the base of a roasting tin with parchment paper. Put one slice of meat in the tin and press a spoonful of the stuffing mixture on top. Fan out the remaining two pieces on top. Repeat this process to create four portions.

3 Pour the water or chicken stock over the pork. Cover the roasting tin with foil and bake for 15 minutes or until the meat and stuffing mixture are piping hot. Serve immediately.