Stuffed fillet of pork
It’s so easy to buy a good scotch fillet of pork, stuff it, wrap it in bacon, then slice and serve over a ginger kumara mash with a drizzle of light sauce
|½ cup||Pine nuts, toasted|
|150 g||Bacon, middle, diced|
|½ cup||Apricot, finely chopped|
|1 tsp||Orange, grated rind|
|2 cups||Breadcrumbs, fresh|
|1 tsp||Fresh thyme|
|¼ cup||Fresh parsley, chopped|
|1||Egg, large, yolk only|
|1 to taste||Salt & freshly ground pepper|
|1 bunch||Spinach, large, stalks removed|
|1½ kgs||Pork, scotch fillet|
|180 g||Streaky bacon|
- Preheat the oven to 160 degC.
- Place the first eight ingredients in a bowl. Season well with salt and pepper.
- Place washed spinach in a microwaveable container, cover (without water) and microwave for a few minutes until wilted.
- Drain off any “spinach water” and place that in your soup pot or use for the gravy.
- Butterfly the pork – cut 3/4 through the meat – and lie out flat on the bench over the bacon.
- Spread spinach over the pork, then place stuffing in a log shape down the centre of the pork. Close the meat over.
- Wrap bacon around pork, tie with string and place on a rack in a roasting tray.
- Cook for 90 minutes or until a meat thermometer inserted into the pork reaches between 71 and 76 degC.
- Remove, keep warm and allow to rest. Serve alongside kumara mash with a pinch of ginger, or pumpkin mash with a hint of cinnamon.
- Asian greens or steamed green beans also work.
Cook's tip: To make a quick sauce, place 500ml of good quality chicken stock into a pot over a low heat, add a spoonful of wholegrain mustard and an equally generous spoonful of chutney. Reduce until thickened and serve over the pork.