• for the pork:
  • 1 x 700g (1 ½ lb) pork fillet (tenderloin)
  • 2 garlic cloves (peeled and crushed)
  • 2 tblsp light soy sauce
  • 1 tsp mild curry powder
  • 2 tsp freshly grated root ginger
  • good pinch of ground cinnamon
  • 1 tblsp light muscovado sugar
  • 2 tblsp sunflower oil
  • salt and freshly ground black pepper
  • for the stuffing:
  • 200 g quality sausage meat
  • 2 tblsp sweet chilli sauce
  • 1 tblsp chopped basil (plus sprigs to garnish)
  • 1 egg
  • 100 ml double cream
  • 2 tblsp pine nuts (toasted)
  • buttered noodles and red wine sauce to serve


  • Trim any fat and membrane off the pork and split the fillet lengthways without cutting right through. Open the fillet out flat, cover with cling film and flatten the sides using a mallet, rolling pin or the base of a saucepan, being careful not to put any holes in the meat. Keep the shape as rectangular as possible, with a thickness of no more than 1cm ( ½ in).
  • Place the garlic, soy sauce, curry powder, ginger, cinnamon, sugar and sunflower oil in a shallow non-metallic dish, large enough to fit the pork fillet comfortably. Stir until well combined, then add the pork to the marinade, and turn to coat. Cover with cling film and chill in the fridge for at least 4 hours, or for up to 24 hours, to allow the flavours to penetrate the meat.
  • To make the stuffing, place the sausage meat in a food processor with the sweet chilli sauce, basil and egg. Blend until smooth, then slowly add the cream through the feeder tube.
  • Season generously with salt and pepper and then blend for another 2 minutes. Transfer to a bowl and mix in the toasted pine nuts, then cover with cling film and chill for at least an hour to firm up.
  • When ready to cook, preheat the oven to 200°C (400°F), gas mark 6. Remove the marinated pork from the fridge, place on a large sheet of foil and season with salt and pepper. Spread the sausage stuffing thickly in an even layer all over the pork. Using the foil, carefully roll up the pork with the layer of stuffing inside, like a Swiss roll. Twist the ends of the foil tightly and place on a large baking sheet lined with non-stick baking paper. Roast the pork for 50 minutes, turning occasionally until it is cooked through and firm to the touch.
  • Remove the stuffed pork parcel from the oven and allow it to rest for 5 minutes. Carefully remove the foil and place the pork on a chopping board. Carve on the diagonal into 2.5cm (1in) slices, and arrange on plates on beds of the buttered noodles. Drizzle the Red Wine Sauce around the edge and garnish with basil to serve.


Neven's note: This is based on a recipe that I first cooked at college. I made it again recently and was reminded of just how good it is! The meat really does need to be marinated overnight to achieve the best flavour.