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Meat 
Misc. Pork
Pork Wine

James's Pork Loin Stuffed Prunes Chorizo Port Wine

1 pkt Pitted prunes
2 x Pork filets -- butterflied
1/2 lb Chorizo
1 x Onion, minced in -- food
    Processor
2 stalk celery, minced in --
    Food processor
2 x Carrots -- grated
2 x Cloves garlic -- minced
1 cup Bread crumbs
    Salt & Pepper
    Juice of one small lemon
1 x Egg
    Port

 Method :
Soak prunes in port wine for at least 12 hours. Pound pork filets until thin. Salt and pepper lightly. Saute chorizo, onions, celery, carrots and garlic until vegies and chorizo are soft. You might want to drain the fat from the chorizo. Combine bread crumbs, egg and lemon juice and incorporate vegie/chorizo mixture. Lay pork filets on a work surface and spread out stuffing mixture. Roll and tie.