Stuffed Pork with Mushrooms wrapped in Pancetta with Fries and a Lettuce and Radish Salad

Pre-heat the oven to 190 degrees. Pany fry the mushrooms and garlic in a small saucepan for 5 mins, add seasoning and remove from heat. Prepare the pork by slicing the fillet in half crossways. Then with each half cut down the middle lengthways being careful not to cut all the way through. Open out slightly and season.

Combine the mushroom mix and parsley then spoon evenly onto each pork fillet half. Take a rasher of pancetta and wrap around to enclose the pork. You will need 2 -3 rashers per half. Secure with toothpicks to help keep enclosed.

Heat a fry pan with oil and a knob of butter to medium to high heat. Add the pork fillet and using tongs, seal and brown the pork and pancetta. Remove and place into an ovenproof and hob proof dish, cover with foil and cook for approximately 25 minutes.

Meanwhile, prepare your salad and dressing. Check the progress of the pork and place a skewer into the thickest part of the pork to see if cooked. This should be almost cooked through. Remove the foil and return to the oven for approximately 5-10 minutes or until cooked through.

When cooked, remove from the oven, lift out the pork and set aside keepimg warm. Place the dish onto a hob that is heated to medium/low. Pour in the Sherry and scrape up the meat juices to mx in with a wooden spoon. Cook for a few minutes, add seasoning and finally a knob of butter to gloss and enrichen the sauce. The idea is not to have a gravy, merely a drizzle to moisten the meat when poured over.

Plate up the pork and sauce and serve with the salad and crisy fries cooked your way.