The French, like ourselves, have recognised that Pork is a meat that is improved by a bit of sweet fruitiness.
They (of course) think our habit of having apple sauce with pork as being barbaric but think nothing of freely using their excellent prunes as part of a sauce for pork.
Pork in the style of Tours is a dish which pieces of pork fillet are fried with prunes and a large quantity of cream to make an extremely rich dish from the Loire in France.
This is a dish I have enjoyed but now avoid as the amount of cream used makes for unhappy cholesterol levels.
Not one to avoid an acquired taste I have put together a dish which combines the French taste of prunes with pork with the very Irish passion for stuffing Pork Steak.
(And as one loyal to my roots I have further added insult to the French by including a version of Apple Sauce with the dish.)

Pork Steak Stuffed Prunes and Bacon
With Apple and Mustard Relish

(for 4)

• 1 large Pork Steak (700g/1lb. 8oz.)
• 110g (4oz.) Streaky Rashers
• 1 Med Onion
• 110g (4 oz. Stoned Prunes)
• 110g (4 oz.Butter)
• 225g (8oz.)Fresh Breadcrumbs

• 1 large Cooking Apple
• 1 Tablespoon Seedy Mustard

First make the Stuffing.
Cut the rashers into dice and fry in a little of the butter until crisp.
Chop the onion and add to the pan.
Continue cooking on a gentle heat until the onion is soft.
Chop the prunes and add them with the remaining butter and the breadcrumbs to the pan and stir together well.
Take off the heat and let cool.
Trim all fat and membrane from the pork steak.
With a sharp knife cut it along the length but not all the way through.
Flatten the pork along this cut and then cut again half way between the cut and the edges. Put it between two pieces of cling film and bash it with a rolling pin ( this both flattens it and makes it more tender)
Now take your stuffing and lay in a sausage shape along the length of the pork.
Then pull the edges firmly around to make a neat parcel.
Wrap this parcel up (again firmly) with tin foil, making sure to seal it by scrunching up the edges well.
Roast this in a hot oven(Gas 6, 200C, 400F) for 45 mts approximately.
While it is cooking peel and chop the apple, put it with the Mustard into a little pot and cook together until it is a rough puree, let it cool.
Take the pork from the oven and let it sit for 5 mts to rest. (this does make the meat more moist) Unwrap from the tinfoil and carve into slices before serving.
Serve the Apple Relish on the side.