Pork Fillet with Apple and Prune Stuffing
I think any cook would be happy to have this recipe grace her table. Friends and family will enjoy this tasty treat with crisp roast potatoes and roasted butternut squash.
2 Pork Fillets
140g Fresh Bread Crumbs
Salt and freshly ground Black Pepper
1 T Parsley, finely chopped
6 Prunes soaked overnight in Orange Juice and then finely chopped
1 Apple - grated
1 T Dried Sage
1 Medium Onion, finely chopped
30 ml melted Butter
1 Egg
100g Premium Bacon
Pre-heat oven to 180°C. Slice the fillet in half without cutting right through the back seam.
Combine the remaining ingredients to make the stuffing, except the bacon.
Line the inside of the fillet with the bacon. Then add the stuffing and spread out evenly. Roll up the fillet and tie with baking string at regular intervals
Seal the fillet in hot frying pan on the stove. Transfer to a baking pan and roast in oven for 45-60 minutes.
Hint: use dried cranberries instead of prunes.
For a North African flavour, replace the bread crumbs with cooked couscous, use dried apricots and add 1/2 cup of chopped almonds.
2 Pork Fillets
140g Fresh Bread Crumbs
Salt and freshly ground Black Pepper
1 T Parsley, finely chopped
6 Prunes soaked overnight in Orange Juice and then finely chopped
1 Apple - grated
1 T Dried Sage
1 Medium Onion, finely chopped
30 ml melted Butter
1 Egg
100g Premium Bacon
Pre-heat oven to 180°C. Slice the fillet in half without cutting right through the back seam.
Combine the remaining ingredients to make the stuffing, except the bacon.
Line the inside of the fillet with the bacon. Then add the stuffing and spread out evenly. Roll up the fillet and tie with baking string at regular intervals
Seal the fillet in hot frying pan on the stove. Transfer to a baking pan and roast in oven for 45-60 minutes.
Hint: use dried cranberries instead of prunes.
For a North African flavour, replace the bread crumbs with cooked couscous, use dried apricots and add 1/2 cup of chopped almonds.
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