So, a recipe to use some of those garden shallots. As you probably know, shallots will add a delicate sweetness to any meat; they don't need the same cooking time as onions to soften.
First, in order to open up the pork for rolling up, I am subjecting you to an Ivan doodle because I think it will be clearer! Cut down the middle, (1) but not right through; do the same thing on each side of the two sides (2) so it is like quarters. Flatten out (3) and make more criss crosses (4) with your knife, making sure you don't cut right through. To roll it up, you will start from the shorter right-hand side.
Fry in two tablespoons of olive oil and four to six shallots sliced thinly. Cook for two minutes adding in two tablespoons of bread crumbs and cook for another minute. Place evenly on top of the opened out pork and roll from right to left tying it up with cooks string (or fixing with cocktail sticks)
Brown the pork on all sides in the same pan. Add a glass of red wine and half a glass of water; cook for 2 more minutes and then put into the oven at 200°c/400°f for 20 to 35 minutes depending on the size of your fillet. Remove the pork and wrap in foil for 15 minutes and put it in a warm place so it relaxes and finishes off cooking - it will be much more tender this way. You can reduce the 'jus' meanwhile and finish it by adding a teaspoon of butter just at the end.
Have a good weekend! At the moment, it is pouring with rain, but enjoy one of our sunsets taken at the beginning of the week from our back garden!