Stuffed Pork Fillet

Like with beef, the fillet is the tenderest piece of pork available. It is a versatile cut that cooks quickly and is often used in a stir fry. This is the first time I've ever treated it as a roasting joint and I was pleasantly surprised. The problem with the fillet is that it can dry out if overcooked. With beef this can be combated by cooking the joint/steaks rare but (as far as I know) pork should still be cooked through. The key piece of equipment with the fillet is a thermometer. As soon as it hits 73 degrees in the middle, remove it from the oven, let it rest and then slice and serve. The stuffing here adds lots of flavour as the fillet can be a bland cut. You can get your butcher to butterfly the fillet or follow the instructions here.

Serves 3-4

For the stuffing:
3 tbsp Extra-Virgin Olive Oil
1 Onion (finely chopped)
2 cloves of Garlic (finely chopped)
3 fillets of Anchovies in oil (finely chopped)
1 Bay Leaf
125g Kidney (finely chopped)
125g Fresh Breadcrumbs

1 500-600g Pork Fillet (Butterflied)
1 Carrot (sliced)
1 Onion (sliced)
2 cloves of Garlic (crushed with the side of a knife)
1 tbsp Extra-Virgin Olive Oil
1 glass of Red Wine
Chicken Stock

Sea Salt and Freshly Ground Pepper

1. First make the stuffing. Heat 2 tablespoons of the oil over a medium heat and add the onion, garlic, anchovies and bay leaf. Season with some pepper and cook for 5-6 minutes until the onions are soft but not coloured. Add the kidney and cook for 4-5 minutes before stirring in the breadcrumbs and mixing well. Mix in the remaining tablespoon of oil and set aside to cool.

2. Open out the butterflied fillet and spread half of the stuffing on top of it. Roll it up length ways and tie with some butchers string. Rub the oil into the meat and season well. Spread the carrot, onion and garlic out over a baking tray and put the rolled fillet on top. Put into a 180 degree pre-heated oven and cook for 35 minutes. Pour the wine in on top of the vegetables and put back into the oven for 15-20 minutes until the centre hits 73 degrees. If you wish to cook the remaining stuffing, put it in an oven proof bowl, cover with tin foil and put into the oven too.

3. Remove the fillet to a plate and cover with foil to rest. Pour the wine and vegetables into a saucepan and add a little chicken stock. Simmer for ten minutes before straining. You can thicken with corn flour if you wish but I like it left as is.

4. Carve the fillet into slices and serve with some boiled baby potatoes and vegetables. Cover everything in the delicious sauce!