fruit filled Pork fillet
Ingredients (4 portions)
| Amount | Measure | Name |
|---|---|---|
| 780.00 | g | Pork fillet |
| 60.00 | g | Streaky bacon |
| Stufffing | ||
| 10.00 | g | Back bacon |
| 40.00 | g | Bread crumbs |
| 50.00 | g | Apricots Soaked |
| 50.00 | g | Prunes Soaked |
| 50.00 | g | Pine nuts |
| 10.00 | ml | Coriander, fresh (Cilantro) chopped |
| 5.00 | ml | Ginger, Grated |
| 5.00 | ml | ROBERTSONS Exotic Thai |
| 2.00 | ml | ROBERTSONS Black Pepper 6 x 800g |
| 5.00 | ml | Salt |
| 1.00 | pc | Egg yolk |
| Glaze | ||
| 125.00 | ml | CARTE D’OR Mango Apricot Sauce |
| 125.00 | ml | KNORR Sweet Chilli Sauce 6 x 2L |
Preparation
For the stuffing:
1.Fry the bacon briefly, add the onion and fry until softened. Mix together the breadcrumbs, soaked fruits, nuts, coriander, ginger, and seasoning and yolk in a bowl
2.Butterfly the meat, place between 2 sheets of cling film and bat out slightly
3.Shape a sausage with the stuffing and place in the center of the meat and roll tightly.
4.Place the rashers of bacon on a piece of foil and place the stuffed fillet on top.
Roll tightly and seal the edges.
5 Seal the roll on a flat top and place in a pre-heated oven at 180 ºC about 15 minutes
6.Remove from the oven and allow to cool in the foil
7.Brush with the glaze and caramelize under the salamander
Serve with butternut and sweet potato roasted with sweet chilli sauce.
And mash potato infused with apple moes and caramelized onion
