STUFFED PORK LOIN W/ PORT & PRUNES

      Title: STUFFED PORK LOIN W/ PORT & PRUNES
  Categories: Pork
       Yield: 1 Servings
  
       1 pk Pitted prunes
       1    Bottle
       2    Pork filets -- butterflied
     1/2 lb Chorizo
       1    Onion, minced in -- food
            Processor
       2    Stalks celery, minced in --
            Food processor
       2    Carrots -- grated
       2    Cloves garlic -- minced
       1 c  Bread crumbs
            Salt & Pepper
            Juice of one small lemon
       1    Egg
            Port
  
   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.
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