Stuffed with peppers and apples, and wrapped in salty, crisp bacon, this pork dish is one to master.
Ingredients
- 1 pork fillets, trimmed, sinew removed
- 1 tbsp butter
- 1 cooking apple, peeled and chopped
- 1 red pepper, thinly sliced
- 1 shallot, finely chopped
- 2 garlic cloves, crushed
- 200g sausage meat
- 1 lemon, zest and juice
- 1 tbsp. pine nuts – optional
- 16 rashers of streaky bacon
- 2 red Onions, sliced
- 200ml stock
- 1kg baby potatoes, thinly sliced
- 2 tbsp. thyme
- 2 tbsp. olive oil
- Salad leaves to serve
- Salt and Pepper
Method
- To make the stuffing, melt the butter in a saucepan and gently saute the apple, red pepper, shallot and garlic for 3-4 minutes until softened.
- Remove the pan from the heat and stir in the sausage meat, lemon zest and juice, pine nuts and season with salt and pepper.
- Lay the pork fillet on a chopping board and butterfly by slicing lengthways to open the fillet.
- Prepare on a work surface 2 layers of cling film and layer the streaky bacon overlapping each other to fit the length of the pork fillet.
- Place the butterflied pork fillet in the centre of the streaky bacon and add the stuffing in the middle. Using the cling film to help, fold the pork fillet and streaky bacon over to enclose the stuffing completely.
- Lightly grease a roasting tray and place the red onions and the stock onto the tray. Remove the cling film from the pork fillet and place on the onions. Drizzle with olive oil and season with salt and pepper.Place in the oven and roast for 30-40 minutes or until the bacon is crisp and the pork is cooked through. Remove from the oven and leave aside to settle for a few minutes.
- In the meantime, in a large sauté pan, drizzle some olive oil and add the sliced potatoes, thyme and seasoning. Cook for 10 minutes with a lid on. Then remove the lid and continue to cook for a further 8-10 minutes, shaking the pan every 2 minutes to ensure all the slices colour.
- Carve the pork fillet and serve immediately with the sautéed potatoes and some salad leaves.
