Ingredients

• 5cm/2in thick piece pork loin
• 4 prunes
• stones removed and chopped
• salt and freshly ground black pepper
• 2 tbsp olive oil
• 1 vine tomato
• halved
• 100g/3½oz sweet potato
• peeled and sliced into discs
• 100g/3½oz green beans

Directions

• Preheat oven to 200C/400F/Gas 6. Place three cocktail sticks into a bowl of water to soak for ten minutes.
• Place the pork loin between two pieces of cling film. Flatten out the pork with a meat mallet or the end of a rolling pin
• until 1cm/¼in thick.
• Place the prunes along the centre of the meat
• season with salt and freshly ground black pepper and roll up like a cigar. Secure the pork with the soaked cocktail sticks.
• Heat the oil in a large ovenproof frying pan. Add the tomato halves
• sweet potato and the stuffed pork.
• Cook the pork on all sides until golden-brown all over
• then transfer the pan with the pork and vegetables to the oven to roast for 8-10 minutes
• or until the pork is completely cooked through. When the pork is cooked
• remove from the pan and rest for five minutes in a warm place.
• Meanwhile
• boil the beans in a pot of boiling salted water for 3-4 minutes
• until just cooked
• then drain.
• To serve
• slice the pork and arrange the slices on a serving plate with the roasted vegetables and beans alongside.