Rolled stuffed pork
Rolled stuffed pork
2016-07-05 23:21:46
Prep Time
45 min
Cook Time
1 hr
Total Time
1 hr 45 min
Ingredients
- 1 Fillet of pork
- 4 rashers of streaky bacon
- 4 large good quality sausages
- 2 tbls chopped fresh sage or 1 tbsp dried sage
- 10 dried apricots chopped
- 4 slices of bread toasted and made into breadcrumbs
- 1 egg
- Chicken stock
- Salt and pepper
To roast
- 1 carrot
- 1 celery stick
- 1 onion
- 2 cloves garlic
For sauce
- 1 300 ml tub cream
- 1-2 tbls dijon mustard
- 1 cup chicken stock / white wine
Instructions
- Fan out the pork fillet and bash it flat with a mallet till it is about 2 cm thick.
- Remove the skin from the sausages and mix them in a bowl with the breadcrumbs, sage, chopped apricots and raw egg.
- If the mixture is stiff add a small splash of chicken stock. Season well.
- Place the mixture inside the pork and roll it up tie it so that it does not fall apart during cooking.
- Cover with bacon strips.
- Chop veg and place in a roasting tin place the pork on top and add a bit of chicken stock in the tray.
- Roast the pork for about 45 mins to an hour at 200 c basting every now and then so it does not dry out.
- When the pork is cooked remove and set aside to rest while making the sauce.
- Up the roasting tray on the heat and add stock or wine and the mustard let the sauce reduce for a while and take in the flavour from the tin.
- Then add the cream and cook it down till the sauce is the right consistency, season well and serve with the pork.
Tina's Cooks https://tinascooks.com/
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