From Sarah Raven's Garden cookbook ( my bible!)
Chestnut stuffed pork fillet
For 4:
1 pork fillet
1 onion, finely chopped
2 tablespoons olive oil
150g pancetta
several garlic cloves, finely chopped
225g spinach, chopped
freshly grated nutmeg
bunch of sage leaves, finely chopped
1 tablespoon breadcrumbs ( NB I note you say pref gluten free, these are only there to soak up spinach water, so if you cook the spinach separately and wring it out then add it I am sure it will be fine )
salt and black pepper
15 prunes, stoned and roughly chopeed
15-20 chestnuts
6 full slices of prosciutto for wrapping fillet
8-10 baby onions or shallots
2 glasses white wine
1 tablespoon redcurrant jelly
2 tablespoons good creme fraiche
Preheat oven Gas 4/180C. Make a cut along length of pork fillet, without cutting it in two, and open it out. Put it between 2 sheets of cling film and beat it out until its twice the size ( I got the butcher to do all this for me ).
Chop the onion and saute it in the olive oil with the pancetta and garlic for a few mins until onion softened. Add spinach, nutmeg, sage and enough breadcrumbs to absorb any liquid given off by the spinach. Season and take off heat. Stuff the length of the pork fillet with this mixture. Add the prunes and chestnuts, scattered through, and roll it up. Wrap the roll with the prosciutto and tie at intervals with string. Brown for a couple of mins all over in the pan in which the stuffing was made and then put it in a shallow ovenproof dish ( I used a roasting tin as you need to deglaze later on the hob ) with the baby onions or shallots, whole if small, cut in half if larger and cover with the white wine. Roast in the oven for 40 mins then remove the meat and keep warm. Scrape up the juices from the tin, add wine or stock and allow to bubble up and reduce a little before adding redcurrant jelly and creme fraiche. You can add more chestnuts at this stage. Pour this sauce over the meat.
I served it with dauph pots and savoy cabbage.