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Home > Recipes > Stuffed fillet of pork

Stuffed fillet of pork

Annabelle White

Publication: NZ Woman's Weekly

NZ Woman's Weekly

Ratings: 4.0 / 5 FROM 1

Stuffed fillet of pork

4.0 / 5 FROM 1

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

  1. Preheat the oven to 160 degC.
  2. Place the first eight ingredients in a bowl. Season well with salt and pepper.
  3. Place washed spinach in a microwaveable container, cover (without water) and microwave for a few minutes until wilted.
  4. Drain off any “spinach water” and place that in your soup pot or use for the gravy.
  5. Butterfly the pork – cut 3/4 through the meat – and lie out flat on the bench over the bacon.
  6. Spread spinach over the pork, then place stuffing in a log shape down the centre of the pork. Close the meat over.
  7. Wrap bacon around pork, tie with string and place on a rack in a roasting tray.
  8. Cook for 90 minutes or until a meat thermometer inserted into the pork reaches between 71 and 76 degC.
  9. Remove, keep warm and allow to rest. Serve alongside kumara mash with a pinch of ginger, or pumpkin mash with a hint of cinnamon.
  10. 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.

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Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
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