Pork tenderloin stuffed with chestnuts, sage and apricots

  • Prep: 15m
  • Cook: 45m
  • Serves: 6

This is a real showstopper, but very easy to make. It’s a joy to bring this generous, convivial dish to the table on a big platter and present to a table full of hungry guests. You can prepare it a day in advance then pop it in the oven when you’re ready.


  1. Start with the stuffing. Mix together the sausage meat, chestnuts, apricots, sage and a generous amount of salt and pepper.
  2. Next, take the tenderloins and slice each one along the length into the centre of the meat, as if you were butterflying it. Pack the stuffing into the cut of one tenderloin then lay the other one on top with the cut facing down and covering the mound of stuffing. Fold the sides of the tenderloins around the stuffing to seal it.
  3. Spread a sheet of baking paper on your work surface and arrange a row of five Parma ham slices in a row, the long edges overlapping slightly. Repeat with the other five sheets below the first row to create a rectangle of Parma ham that is 5 sheets wide and 2 sheets deep.
  4. Sit the pork in the middle of the Parma ham and use the baking paper to wrap the whole thing in the Parma ham slices, making sure the joins are in the same place and all on the underside of the parcel. Tuck the ends in. Wrap and chill until you are ready to cook.
  5. When you are ready, pre-heat the oven to 220°C / 200°C fan / gas mark 7. Remove the baking paper and roast the pork for 35-40 minutes or until a thermometer reads 70°C in the centre of the parcel. Remove and rest for 10 minutes before cutting into thick slices and serving.


All to be sourced organic where possible

  • 2 pork tenderloins (approx. 450g each)
  • 10 slices Parma ham or prosciutto
  • For the stuffing:
  • 4 pork sausages (or 250g sausage meat)
  • 75 cooked chestnuts, chopped
  • 50g dried apricots, chopped
  • 8 sage leaves, chopped
Kathy Slack

Kathy Slack

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