Stuffed Pork Fillet Cooking Recipes

Ingredients :

3 pork fillets (tenderloin)

4 oz thin rashers streaky bacon, rinsed

5 fl oz white wine

1 tbsp vegetable oil

Stuffing:

1 tbsp vegetable oil

1 onion, chopped

1-2 sticks celery, finely chopped

2 oz back bacon, rinded and finely chopped

3 oz fresh breadcrumbs

8 oz cooking apple, peeled and grated or chopped

1 tsp dried sage

1 tbsp chopped fresh parsley

salt and pepper

1 egg, beaten

1. Preheat the oven to 180C Gas Mark 4.
2. To make the stuffing, heat the oil in a pan and fry the onion, celery and back bacon for 5 minutes.
3. Add the breadcrumbs, apple, sage, parsley, salt and pepper, and enough egg to combine the mixture.
4. Slit the fillets lengthwise, three quarters of the way through each one, and open them out as flat as possible.
5. Spread one piece of meat with half the stuffing, then cover with another fillet.
6. Spread the remaining stuffing over the top and cover with the remaining fillet.
7. Stretch the streaky bacon rashers with the back of a knife, then wrap them round the meat and tie with string to form a 'joint'.
8. Place the meat in a roasting pan.
9. Pour the wine around the base and brush the meat with the oil.
10. Bake for 90-120 minutes.
11. Serve with roast potatoes and steamed vegetables, such as broccoli or carrots.

Serves 4

The cooking juices can be thickened with a little corn flour and served with the pork, if wished.

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