Pork Tenderloin with Ham and Lovage

• 1 pork tenderloin or fillet
• 60 g (2 oz) butter, softened

Cut the pork in half lengthways and then across to make four pieces. Use a meat mallet to beat each piece of meat until slightly larger and thinner.

Cream the butter with the lovage and the breadcrumbs and spread over three pieces of the meat. Arrange the sliced ham, cut to fit, on top. Layer the pieces on top of each other with the plain piece on top, pressing them gently together. Tie