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Elizabethan Pork Fillet |
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Ingredients
One pork fillet (will serve 4 - 5 people)
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For the stuffing:-
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1 medium onion, chopped and lightly fried to soften
2 early apples (eg. James Grieve/Golden Delicious) that do not require pre-cooking
4 stoned ready to eat prunes, cut into small pieces
4 tablespoons of breadcrumbs
1 tablespoon soft butter or margarine
1 tablespoon apple juice or white wine
1 level dessertspoon of dried sage
Salt and pepper to taste
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Method
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Cut down the length of the fillet, but not completely through, so that it opens like a book. Place fillet between two sheets of greaseproof paper and hammer out to slightly enlarge the width.
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To make the stuffing, peel, quarter, core and slice the apples thinly. Mix the apple with all the other stuffing ingredients and then spread the stuffing mixture evenly down the centre of the fillet. Fold one side of the fillet over the stuffing, then the other. Secure with several pieces of string.
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Place on foil and then fold foil to make a secure parcel. Put in a suitable roasting tin. Cook in preheated oven at 220C/420F/Gas mark 6 for 25 minutes and then reduce the temperature to 180C/350F/Gas mark 4 for a further 35 minutes.
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To serve place in a warmed dish, unfold and remove from foil. Slice diagonally.
By kind permission ofÌýcookery writer, Sybil NorcottÌý
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