Instructions: Trim the pork tenderloins and slit each one lengthwise cutting about halfway into the meat then open out flat like a book.

Cover with a piece of greaseproof paper or cling film and beat with a meat mallet or rolling pin until the pork is rectangular in shape and about 10mm thick.

Season with salt.

Heat half the oil in a saucepan on the simmering plate.

Add the shallots and garlic and fry gently for 5 minutes.

Remove from the heat and add the peppercorns herbs and breadcrumbs.

Mix well then stir in the egg.

Press the mixture along the middle of each tenderloin.

Close the pork and tie at regular intervals with string.

Heat the remaining oil in a frying pan on the boiling plate.

Add the pork tenderloins and fry quickly turning until brown all over.

Transfer to the small roasting tin and drizzle over any juices from the frying pan. Add 200ml stock to the roasting tin.

Cook on the grid shelf on the floor of the roasting ovenwith the cold plain shelf on the runners just above for 30 to 35 minutes or until cooked through basting frequently with the juices.

Hang the roasting tin from the second set of runners in the baking ovenand cook for 25 to 35 minutes until cooked through basting frequently.

Lift the pork tenderloins onto a warmed serving platter and keep warm in the simmering oven.

Add the remaining stock and the wine to the roasting tin and boil rapidly on the boiling plateuntil reduced by about halt.

Add the creme fraiche and boil until smooth and creamy.

Remove the string from the pork and carve the pork into neat slices.

Serve hot with the sauce.

For convenience the meat can be prepared and stuffed several hours in advance. Allow the mixture to cool completely before adding the egg and sculling the meat. Set aside in a cool place until reedy to cook

Serves 6

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