Serves 4

Ingredients
large pork tenderloin, weighing approx 450g (1lb)
2 red onions, peeled and cut into wedges
3 sprigs fresh thyme
45ml (3tbsp) olive oil
butchers string for tieing

for the stuffing:
55g (2oz) pecans, roughly chopped
1 mango, finely chopped
55g (2oz) butter
half an onion, finely chopped
15ml (1tbsp) parsley, chopped
15ml (1tbsp) thyme, chopped
55g (2oz) fresh breadcrumbs
1 beaten egg
salt and pepper

• Pre heat your oven to 190ºC 375ºF Gas mark 5.
• To make the stuffing, dry fry the pecans in a heavy based pan over a medium heat for 3-4 minutes, stirring frequently until evenly toasted. Set the nuts aside and add the butter to the pan.
• Fry the onion in the butter for 2-3 minutes until soft. Add the mango, parsley and thyme and cook for a further 1-2 minutes. Remove from the heat and mix in the rest of the stuffing ingredients.
• Slice the pork tenderloin open lengthways, three quarters of the way through. Open out the split and cover with cling film. Pound the meat with a rolling pin to flatten and widen it.
• Remove the cling film and spread the stuffing along the centre of the meat, patting it down firmly.
• Roll up the pork and tie with string to secure at roughly 5cm (2”) intervals.
• Lay the meat, stuffing side up, in a roasting tin. Surround with the red onion wedges and thyme sprigs and drizzle with the olive oil.
• Roast for 40-45 minutes, basting occasionally. Once cooked, cover with foil and allow to rest for 5-10 minutes before removing the string to carve.
  Serve with creamy mashed potatoes and seasonal vegetables.