40g dried porcini mushrooms
600g floury potatoes, such as Maris
Piper, peeled and cut into cubes
Low-calorie cooking spray
1 onion, finely chopped
3 garlic cloves, finely chopped
100g chestnut mushrooms, finely chopped
12 rashers back bacon, visible fat removed, finely chopped
60g fresh flat-leaf parsley, chopped
Finely grated zest of 1 unwaxed lemon
1 medium egg, lightly beaten
2 x 400g lean pork tenderloin fillets, visible fat removed
2 fennel bulbs, trimmed and cut into 1cm-thick slices
8 eschalion shallots, peeled and halved
8 large vine tomatoes
200ml hot vegetable stock
1 tbsp finely chopped fresh rosemary leaves
1 Put the dried porcini mushrooms in a bowl and pour over boiling water. Cover with cling film and set aside to soak for 20-30 minutes until softened. Meanwhile, parboil the potatoes for 3-4 minutes, then drain.
2 For the stuffing, spray a non-stick frying pan with low-calorie cooking spray and place over a medium heat. Add the onion, garlic, chestnut mushrooms and bacon and cook for 10-12 minutes, or until softened. Season and set aside to cool.
3 Drain the soaked mushrooms, discarding the liquid, and roughly chop. Add them to the onion mixture along with the parsley, lemon zest and egg, stirring to mix well.
4 Preheat your oven to 200°C/fan 180°C/gas 6. Slice open the pork fillets lengthways, taking care not to cut right through, and open them out like books. Cover with cling film and use a rolling pin to flatten each fillet to around 1cm thick. Discard the cling film and season.
5 Lay out the fillets next to each other on a board, overlapping by 5-6cm, then spread the stuffing evenly over the seam. Starting from one of the longest sides, roll up the pork. Place on a large piece of foil and roll up tightly into a cylinder, twisting the ends to secure. Transfer to a large roasting tin. Cover with foil and roast for 1 hour 15 minutes, or until cooked through. Remove from the oven and discard the foil. Spray the pork with low-calorie cooking spray, then transfer to a non-stick frying pan over a medium-high heat and brown all over. Leave to rest for 10-15 minutes.
6 While frying the pork, put the fennel, shallots and tomatoes in a separate roasting tin. Pour over the stock, season and roast for 20 minutes, or until tender. Spray a large, non-stick frying pan with low-calorie cooking spray and place over a medium-high heat. Add the potatoes and fry for 6-8 minutes, or until lightly browned. Remove from the heat, then stir in the rosemary and season well. Cut the pork into thick slices and serve with the roasted veg and potatoes.