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Stuffed Pork Fillet

Servings 4 people

Ingredients

  • 520 g pork fillet trimmed of sinew

Stuffing

  • 2 tbls Avocado or Olive oil
  • 1 tbls butter
  • ½ onion chopped
  • 2 garlic cloves chopped
  • 125 g portabellini mushrooms finely sliced
  • 2 pork sausages removed from casing
  • 1 Tbls sage chopped
  • ½ tsp Hot English Mustard powder
  • 1 pink lady apple cored, halved and sliced
  • 9 sage leaves
  • 6-8 slices bacon
  • 2 tbls Avocado or Olive oil
  • 1 tbls butter

Caper and Green Olive Sauce

  • 2 tbls olive or avocado oil
  • 1 tbls butter
  • 1/2 onion chopped
  • 2 garlic cloves chopped
  • 125 g portabellini mushrooms sliced
  • 1 tsp Hot English Mustard powder
  • 1 tsp yellow mustard seeds crushed optional
  • 75 ml white wine
  • 250 ml cream
  • 1 tbls chopped fresh sage
  • 1 tbls capers
  • 15 Green olives pitted and roughly chopped plus

Garnish

  • 9 Green olives pitted
  • bunch fresh sage leaves

Instructions

Stuffing

  • Remove all visible sinew from pork fillet and butterfly cut down the centre and open like a book.
    520 g pork fillet trimmed of sinew
  • Place a piece of baking paper on top and flatten with a meat mallet to about 5mm thickness
  • Season with salt, pepper and a few sprinkles of Hot English Mustard.
  • Add the butter and avocado oil to pan and heat to medium high heat.
    2 tbls Avocado or Olive oil, 1 tbls butter
  • Add the onion and cook for 2 -3 minutes until translucent
    ½ onion chopped
  • Add the garlic and mushrooms and cook until all the moisture evaporates from the mushrooms.
    2 garlic cloves chopped, 125 g portabellini mushrooms finely sliced
  • Add the sausage meat and break up into mince and stir into the rest of the ingredients. Cook for 5 minutes or until golden brown. Add the sage and mustard and check for seasoning. Add salt and a few cracks of black pepper if necessary. Set aside to cool
    2 pork sausages removed from casing, 1 Tbls sage chopped, ½ tsp Hot English Mustard powder
  • Back to the pork fillet - lay the sliced apple down the centre of the pork and spoon the mushroom stuffing on top. Add the sage leaves op top of the stuffing. Place a slice of bacon on a sheet of baking paper and use a meat mallet to flatten and thin it out. Lay the next piece of bacon below that piece and slightly overlap the bacon, flatten and repeat until there is a sheet of bacon enough to cover the stuffed pork fillet.
    1 pink lady apple cored, halved and sliced, 9 sage leaves, 6-8 slices bacon
  • Lay the pork fillet on top and close the fillet and then use the baking paper to wrap the bacon around the pork creating a roll.
  • Tie the ends of the baking paper with butchers string and rest in fridge for about 30 minutes.

Cooking Pork Fillet

  • Unwrap the the pork and truss with butcher's string enough to hold it all together and ensure the stuffing doesn't fall out. You can use toothpicks herre as well if you don't have butchers string. Add a tablespoon of butter and 2 tablespoons of avocado oil to a pan heat on medium high. Sear the pork fillet on all four sides until golden brown
    2 tbls olive or avocado oil, 1 tbls butter
  • Remove from pan place on a baking tray and place in the preheat it oven at 220°C for five minutes turn the oven down to 170° and continue to cook for a further 15 minutes. Remove from the oven and check for doneness. The temperature of the pork and filling should reach between 63ºC - 70ºC . If you don't have a thermometer use a skewer to poke the meat, the juices should run clear. Rest the meat for 10 - 15 minutes before slicing. Add to the pan of Caper and Green olive sauce to serve

Caper and Green olive  Sauce 

  • For extra flavour use the same pan that you seared the pork in
  • Add extra oil if needed alternatively use the pan juices and rendered fat from the bacon, as long as the onions don’t stick
    2 tbls Avocado or Olive oil, 1 tbls butter
  • Add onions to the heated oil pan and cook until translucent.
    1/2 onion chopped
  • Add the garlic and stir through for about 30 seconds then add the sliced mushrooms, mustard powder and seeds and cook until moisture from mushrooms has evaporated and mushrooms have browned.
    2 garlic cloves chopped, 125 g portabellini mushrooms sliced, 1 tsp Hot English Mustard powder, 1 tsp yellow mustard seeds crushed
  • Add the wine to the pan and stir to deglaze and cook until the wine has evaporated too
    75 ml white wine
  • Add the cream, sage, capers and green olives and cook until cream thickens. Place the stuffed pork fillet on top of the sauce and garnish with extra whole pitted olives and fresh sage leaves
    250 ml cream, 1 tbls chopped fresh sage, 1 tbls capers, 15 Green olives pitted and roughly chopped plus, 9 Green olives pitted, bunch fresh sage leaves
Course: Main Course, Pork
Keyword: apple, capers, green olives, Pork, pork sausage, portabellini mushrooms, sage