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1 x 400g pork fillet - cut into 4 pieces25g plain flour25g butter
For the stuffing50g breadcrumbs50g cranberry Sauce1 medium eating apple - peeled and chopped10 ready to eat prunes - choppedRind of one lemon1 medium egg1tsp dried sage¼ tsp salt¼ tsp black pepper
15ml olive oil100ml dry white wine100ml hot vegetable stockSalt & pepper to taste
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