Roast Stuffed Fillet of Pork wrapped in Bacon, Pureed Carrots and Parsnips, Roast Spuds and Apple Sauce.

Ingredients

Serves: 6

  • 2 filets of Pork
  • 12 slices of dry-cured streaky bacon
  • 1 red onion
  • 50g of butter
  • 200g breadcrumbs
  • 50g dried apricots
  • 150g chestnuts, fresh cooked, frozen, or cooked, vacuum packed 
  • Large bunch of fresh parsley
  • Sprig of Fresh rosemary
  • 1 tbsp. fresh thyme
  • Salt
  • Pepper  

Stuffing:
Soften an onion in butter and cook off add to the breadcrumbs.
Add to breadcrumbs chopped apricots and chestnuts, fresh parsley, rosemary, thyme salt and pepper.
 

Fillets of Pork:
Trim off fat and skins and butterfly the two fillets.
Lay out streaky rashers on a baking tray and put the first butterflied fillet on top
Salt and pepper the fillet
Lay out stuffing the whole length in the middle of the bottom fillet
Cover with second fillet on top
Wrap the dry cured streaky bacon around and over top.
Cover with tinfoil
Bake for 45minutes
Remove tinfoil and bake for a further 15-20mins or until bacon is crispy and pork has a centre temperature of 73 degrees Celsius. 

Vegetables
Boil carrots and parsnips until soft
Drain and add butter/salt and pepper/a grate of nutmeg
Puree

Roast Potatoes
Parboil for 5 mins
Drain
Sprinkle over a handful of semolina seasoned with salt and pepper
Give saucepan a good shake so all spuds are coated
Melt duck or goose fat on baking tray
Add spuds and bake until crispy

Apple Sauce
Place chopped cooking apples in glass bowl
Add splash of water
Cover with sheet of baking parchment
Microwave until soft
Add sugar to taste

Method

Stuffing:
Soften an onion in butter and cook off add to the breadcrumbs.
Add to breadcrumbs chopped apricots and chestnuts, fresh parsley, rosemary, thyme salt and pepper.

Fillets of Pork:

  1. Trim off fat and skins and butterfly the two fillets.
  2. Lay out streaky rashers on a baking tray and put the first butterflied fillet on top
  3. Salt and pepper the fillet
  4. Lay out stuffing the whole length in the middle of the bottom fillet
  5. Cover with the second fillet on top
  6. Wrap the dry-cured streaky bacon around and over top.
  7. Cover with tinfoil
  8. Bake for 45minutes
  9. Remove tinfoil and bake for a further 15-20mins or until bacon is crispy and pork has a centre temperature of 73 degrees Celsius. 

Vegetables

  1. Boil carrots and parsnips until soft
  2. Drain and add butter/salt and pepper/a grate of nutmeg
  3. Puree

Roast Potatoes

  1. Parboil for 5 mins
  2. Drain
  3. Sprinkle over a handful of semolina seasoned with salt and pepper
  4. Give saucepan a good shake so all spuds are coated
  5. Melt duck or goose fat on baking tray
  6. Add spuds and bake until crispy

Apple Sauce

  1. Place chopped cooking apples in glass bowl
  2. Add splash of water
  3. Cover with sheet of baking parchment
  4. Microwave until soft
  5. Add sugar to taste