Food & Recipes

Day 45: Stuffed pork fillet with sundried tomatoes and ricotta

Serves 4

Day 45: Stuffed pork fillet with sundried tomatoes and ricotta

The Ingredients

 Ingredients:

  • 700g whole fillet of pork
  • 600g celeriac, peeled and diced
  • 400g carrots, diced
  • 50g sundried tomatoes
  • 2 tbsp ricotta cheese
  • 2 tbsp pesto
  • Salt
  • Freshly ground black pepper
  • Cocktail sticks

The Method

Method:

  1. Preheat oven to 180 degree C.
  2. Using a sharp knife make an incision along the centre of the pork fillet and with the help of a meat tenderizer flatten the fillet out so it will be easier to fill.
  3. In a bowl place the ricotta cheese, sundried tomatoes, and pesto and mix.
  4. Spread the cheese & tomato mixture inside the pork fillet making sure the mixture runs the length of the fillet. 
  5. Roll the fillet up and secure with cocktail sticks to keep it together.
  6. Place some tinfoil in a baking tray and spray with oil.
  7. Place the stuffed fillets in the foil and close to make a parcel.
  8. Place in preheated oven and bake for approximately 45mins.
  9. While the fillet cooks bring the celeriac and carrots to the boil in a large saucepan. Reduce the heat and simmer until soft.
  10. Drain and mash  together with a little salt and leave aside.
  11. One the pork fillet is cooked cut it into 4 pieces.
  12. Serve with the celeriac and carrot mash.