Pork and prunes is a classic French combination, and here it is given an extra flavour boost with ginger and orange. Cooked with a variety of vegetables it makes an easy roast meal and can be prepared ahead and kept in the refrigerator ready for cooking.
Preheat the oven to 400°F (200°C). Put the pork tenderloins on a chopping board and cut each in half lengthwise, without cutting all the way through. Open the tenderloins like a book and press down to flatten slightly.
Finely grate the zest from the orange and set aside. Using a small, serrated knife, cut away all the white pith from the orange, then slice down between the membranes to remove the orange segments. Arrange the orange segments over the cut surface of one tenderloin. Top with the sliced prunes and ginger, sprinkle with the orange zest, then season to taste.
Place the second tenderloin, cut-side down, on top and gently press the two tenderloins together. Wrap the bacon strips around the pork and secure in place with kitchen string. Set aside.
Spread the potatoes over the bottom of a large roasting pan, then scatter over the leeks and carrots. Core and thickly slice the apples, then add to the pan. Place the pork package on top and pour in the cider. Roast for 1 hour or until the potatoes and carrots are tender and clear juices come out of the pork when it is pierced with the tip of a knife. Lift out the pork and vegetables, cover with foil and leave to rest and keep warm for 10 minutes.
Meanwhile, put the roasting pan on the stove and boil the cooking liquid over a high heat until it is reduced to about 2⁄3 cup. Add the parsley and season to taste. Slice the pork and serve with the vegetables and the cooking juices spooned over the top.
Cook's tip: To prepare this meal in advance, follow the recipe up to the end of step 3 and leave in the refrigerator for a few hours or overnight.
Each serving: 37 g protein, 8.5 g fat of which 3 g saturates, 54 g carbohydrate, 7.5 g fibre, 488 Calories