Meats Recipes -  Roast Stuffed Pork Fillet Recipe

Ingredients

Serve 4

• 50 g/2 oz butter

• 1 large onion, finely chopped

• 175 g/6 oz fresh white breadcrumbs

• grated rind of 1/2 lemon

• pinch of dried thyme

• 4 1/2 teaspoons finely chopped parsley

• beaten egg, to bind

• 2 x 375 g/12 oz pork fillets

• 150 ml/1/4 pint water

• salt and pepper

• apple sauce, to serve 

• Gravy:

• 1 tablespoon arrowroot

• 300 ml/1/2 pint Ham Stock

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Method:

1. Melt half the butter in a pan. Add the onion and fry over a low heat until soft, but not browned.

2. Stir in the breadcrumbs, lemon rind and herbs and season to taste with salt and pepper. Bind with a little beaten egg.

3. Remove from the heat and leave to cool. Slit the pork fillets lengthways without cutting right through them and flatten the meat until the fillets lie flat.

4. Arrange the stuffing on top of one of the fillets turning in the ends. Lay the second fillet on top also tucking in the ends and wrapping the long sides around to enclose the stuffing. Tie at intervals with string.

5. Melt the remaining butter in an ovenproof dish. Add the fillets and brown them allover. Pour in the water, cover tightly and cook in a preheated oven, 180°C (350°F), Gas Mark 4, for 1-1 1/4 hours.

6. Remove the string and transfer to a warmed serving dish. Blend the arrowroot with the stock and stir into the cooking juices, then taste and adjust the seasoning if necessary.

7. Serve the fillet carved in slices and accompanied by apple sauce.