We spent the afternoon at the Baltic, looking at the Yoshitomo Nara + Graf exhibition. You loved the little dog castle/kennel, and Captain Jack had a whale of a time talking to the dogs.
Consequently, tea was a little bit late.
This makes enough for three large people (Ian joined us for tea), and a small one:
a large piece of pork tenderloin
an onion, finely chopped
a couple of handfuls of prunes, stoned and chopped
salt, pepper
Start with the prune stuffing - fry the onion in a little olive oil, until it turns translucent. Add the prunes, and a little water, and cook for 10-15 minutes. The prunes will absorb the water, so you might have to add a little more from time to time (you could also add some madeira, or a little white wine at this point to give the whole thing a bit of a kick).
Lay the pork on a piece of clingfilm, and stretch another sheet of clingfilm over the top. Bash away at it with a rolling pin, or some other large wooden object (you loved this bit). Once it's flattened, carefully spoon the prune mixture in a line down the middle, then roll up the pork (I secured this with a few cocktail sticks, but I'm sure there's a proper trussing method you could use involving string and all sorts).
Roast in the oven for 30-40 minutes, until the top of the meat goes slightly crispy. We ate ours with some steamed leeks, and boiled new potatoes from our pots in the garden.
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