First prepare the stuffing, heat the olive oil and butter and add the onions and pancetta, cook until lightly golden. Add a little white wine to deglaze and meat residue in the pan. Stir in the garlic, nutmeg, sage and chestnuts. Season with salt and pepper. Remove from the heat and stir in the breadcrumbs.
Prepare the tenderloin by removing any sinew with a sharp knife. Cut almost right through and open out. Season the meat, lay the spinach on top and lightly season. Spoon the stuffing along the centre and pack down with your hands. Stud with the prunes.
Next take a sheet of clingfilm and brush with olive oil. Lay the slices of Parma ham overlapping along the clinfilm, place the pork on top and use the edge of the clingfilm to roll up like a Swiss roll. Tuck the edges in. Weigh the fillet and cook at 18oc/170fan/gas4 for 15 minutes per 400g. Place in a lined baking tin, removing the clingfilm. Try to ensure the fillet is seal side down. Roast for the appropriate time, remove 5 minutes before cooking time is complete and brush with the redcurrant jelly and pomegranate molasses (mixed) return to the oven. Remove from the oven, drain off the juices into a small saucepan, cover the meat and rest. Add the wine and boil rapidly to cook off the alcohol. Stir in the crème fraiche, whisk and reduce the heat.
When the meat has rested for 15 minutes, slice it into about 10-12 slices- add any juices that have escaped to the sauce. Serve with the creamed beans and some steamed shredded cabbage.
Filling