Stuffed fillet of pork

It’s so easy to buy a good scotch fillet of pork, stuff it, wrap it in bacon, then slice and serve over a ginger kumara mash with a drizzle of light sauce
Ingredients
½ cup | Pine nuts, toasted |
150 g | Bacon, middle, diced |
1 tsp | Orange, grated rind |
½ cup | Apricot, finely chopped |
2 cups | Breadcrumbs, fresh |
1 tsp | Fresh thyme |
¼ cup | Fresh parsley, chopped |
1 | Egg, large, yolk only |
1 to taste | Salt & freshly ground pepper |
1 bunch | Spinach, large, stalks removed |
1½ kgs | Pork, scotch fillet |
180 g | Streaky bacon |
Directions
- Preheat the oven to 160 degC.
- Place the first eight ingredients in a bowl. Season well with salt and pepper.
- Place washed spinach in a microwaveable container, cover (without water) and microwave for a few minutes until wilted.
- Drain off any “spinach water” and place that in your soup pot or use for the gravy.
- Butterfly the pork – cut 3/4 through the meat – and lie out flat on the bench over the bacon.
- Spread spinach over the pork, then place stuffing in a log shape down the centre of the pork. Close the meat over.
- Wrap bacon around pork, tie with string and place on a rack in a roasting tray.
- Cook for 90 minutes or until a meat thermometer inserted into the pork reaches between 71 and 76 degC.
- Remove, keep warm and allow to rest. Serve alongside kumara mash with a pinch of ginger, or pumpkin mash with a hint of cinnamon.
- Asian greens or steamed green beans also work.
Cook's tip: To make a quick sauce, place 500ml of good quality chicken stock into a pot over a low heat, add a spoonful of wholegrain mustard and an equally generous spoonful of chutney. Reduce until thickened and serve over the pork.
https://www.eatwell.co.nz/recipe/202/Stuffed-fillet-of-pork/
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