Pork Stuffed with Leek and Prunes

PREP: 15 Minutes
COOK: 30 Minutes
Skill Level: Easy
Picture of Pork Stuffed with Leek and Prunes

Nutrition Info (Per Serving)

339 kcal Energy
26g Carbohydrate
29g Protein
13g (of which Sugar)
11g Fat
6g Fibre
2.5g (of which Saturated Fat)
0.4g Salt


  • 4 leeks
  • 2 tbsp oil
  • 1 clove garlic, crushed
  • 2 tbsp chopped sage
  • 75g fresh breadcrumbs
  • 100g prunes, chopped
  • 1 pork fillet, approx.


  1. Chop 2 leeks, heat the oil in a frying pan and fry these leeks with the garlic for 3-4 minutes, add the sage, breadcrumbs and prunes for 2-3 minutes. Allow to cool.
  2. Meanwhile, make a deep slit the length of the pork fillet, be careful not to cut all the way through, butterfly the pork by opening up the sides. Place a sheet of clingfilm on top and beat with a rolling pin until thin.
  3. Spread the leek stuffing over the pork and roll up from the longest side. Secure with 3 pieces of string tied at intervals along the pork. Place in a roasting tin and brush with oil, roast for 30-35 minutes until golden and cooked throughout. Rest for 5 minutes before cutting into thick slices.
  4. Meanwhile, slice and pan fry the remaining leeks in the remaining oil for 4-5 minutes, season and serve topped with the slice pork.
  5. Serve with roast potatoes.

Cooking Tips

Prepare the pork in advance and cook when ready. A great way to use up day old bread, white or wholemeal. Try using apricots or dates instead of prunes.

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