Ingredients
For the roulade:
200g/7oz pork tenderloin, trimmed
85g/3oz sausage meat
1 pinch dried oregano
¼ tsp ground mixed spice
½ tsp medium curry powder
½ tsp sesame seeds
1 tsp lemon, zest only
1 small stalk rosemary, leaves
1 tsp chopped fresh flat leaf parsley
salt and freshly ground black pepper
For the pancakes:
55g/2oz plain flour
1 small egg, beaten
150ml/¼ pint full-fat milk
oil, for greasing
For the sauce:
70ml/3½fl oz red wine
1 tsp tomato purée
½ chicken stock cube, crumbled
1 tsp unsalted butter
For the salad:
15g/½oz fresh chervil leaves
15g/½oz fresh flat leaf parsley leaves
15g/½oz fresh tarragon leaves
15g/½oz fresh mint leaves
15g/½oz fresh basil leaves
5g/1 tsp fresh thyme leaves
1 orange, juice only
3 tbsp olive oil
salt and freshly ground black pepper
For the physalis:
85g/3oz caster sugar
10 physalis, leaves removed

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Cut a slit down the length of the pork tenderloin. Place the pork between two sheets of cling film and batten out with a meat hammer, until you have an escalope of pork.
3. In a medium bowl, combine the remaining roulade ingredients until well mixed.
4. Place the spicy sausage meat mixture down the centre of the pork. Fold the ends of the pork in then roll the edges over to enclose the sausage meat mixture. If necessary, secure with two or three cocktail sticks.
5. Place the pork on a baking tray and roast for 16 minutes or until cooked through.
6. In a small sauté pan, gently melt the sugar until just golden.
7. Tip the physalis into the pan, then swirl the pan until the physalis are covered in caramel. 8. Using a spoon, place the caramel-coated physalis on a piece of Teflon or a non-stick tray and leave to set.
9. In a medium bowl, whisk the egg, flour and milk to form a batter. Set aside.
10. Whisk together the orange juice, olive oil, salt and freshly ground black pepper in a small bowl. Set aside.
11. Combine the herbs in a large bowl and chill until required.
Gently simmer the red wine, tomato purée and stock in a small saucepan until reduced by half.
12. Place a small frying pan over a high heat. Grease with a drop of oil. Pour a quarter of the batter mixture into the pan and fry on both sides until cooked through and golden. Set aside on kitchen paper. Repeat.
13. Add the butter to the sauce and swirl the pan until well combined and glossy.
14. Remove the pork from the oven and carefully cut in half. Wrap each half in a pancake, then cut each half again on the diagonal.
15. Toss the salad leaves in the orange dressing.
16. Serve 2 pieces of the roll with half the salad to the side, sauce drizzled over the top and half the caramelised physalis scattered round the edge of the plate.