Instructions: Wash the morels to remove any sand/dirt; soak the dried mushrooms in milk for 1 hour.

Meanwhile, prepare the pork: Using a long skewer, pierce a hole through the length of the filet and push the olives right to the end one by one. The effect is of a long vein of olives running through the filet.

Cover the filet on both sides with generous lashings of mustard, paprika, marjoram, and salt and pepper to taste. Place under a hot grill for 5-10 minutes on each side. Set aside and keep warm.

To prepare the sauce, chop the onion finely and fry gently in butter & olive oil to soften, then add the milk from the morels and the morels themselves. Add a stock cube and seasoning. Allow the sauce to thicken slightly, then add the cream.

PREGO(r) PASTA WITH THE WORKS
1/2 cup thinly sliced pepperoni
1 medium green pepper, cut into strips
2 cups Prego(r) Pasta Sauce with Fresh Mushrooms 1/3 cup pitted ripe olives cut in half (optional)

4 cups hot cooked corkscrew pasta
1 cup shredded mozzarella cheese
Grated Parmesan cheese
COOK pepperoni and pepper in skillet until pepper is tender-crisp, stirring often.

ADD pasta sauce and olives. Heat to a boil. Cover and cook over low heat 10 min.

STIR in pasta and mozzarella cheese. Serve with Parmesan cheese.

Serves 4.

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