I really love a bit of pig. It’s so versatile. Each part of the meat tastes different and you can do so much with it. I know some people are not hot on pork because the little brat can get stuck in between your teeth and it can be rather chewy. But there is a piggy option that won’t cause these little quandaries…
I present you with pork fillet. Ta-dah!
So this recipe is not actually mine. The gravy I added to it is mine but not the stuffed pork recipe. My friend gave me this free supplement cookbook that came with The Irish Times one Sunday and it had this recipe in it. It’s by a lady called Domini Kemp and she created it specifically for dinner parties when the host desires as little leftovers as possible. Now when I made this, it was just for me and my mother (who eats sparrow sized portions. No joke) so we of course had leftovers. However, I know how yummy this dish is and the plates would have been licked clean if we had more mouths to feed that night.
If you are not completely sold on pork yet, give this a go. It’s good and tender and the stuffing is lovely as it has so much flavour with just the right amount of prunes to add a bit of sweetness.
Prep and cooking time: 90 minutes if doing it all in one go and not prepping it the day before you want to serve it.
Music I listened to:
I actually cooked this meal while watching re-runs of ‘The Fresh Prince of Bel-Air’… never gets old!
Wine I drank: Pinot Noir
- 1 pork fillet
- 1 onion, peeled and diced
- 2 tbsp olive oil
- 4 smoked streaky bacon rashers, diced
- 2 cloves garlic, peeled and crushed
- 150g baby spinach
- 130g stoned and chopped prunes
- 2 tbsp pine nuts
- Salt and pepper
- 4-6 slices Parma ham
- Pork stock (optional if you want gravy)
- Glass red wine (
- 8-10 shallots, peeled
- Big knob butter
- 1 tbsp redcurrant jelly
For the gravy (optional):
- 150ml red wine (approx)
- 200ml pork stock (approx)
- 1-2 tsp cornflour
Preheat the oven to 180˚C/360°F.
Slice the pork in half, lengthways but not all the way through. Put it between two sheets of clingfilm and bash the life out if it with a rolling pin so you turn it into one large rectangle of flattened fillet.
Now make the stuffing; gently sweat the onions in the olive oil until soft. Turn up the heat and add the rashers. Fry until brown and crispy.
Add the garlic, spinach, chopped prunes and pine nuts and sauté until the spinach wilts. Keep the heat turned up so that any water from the spinach evaporates. See ya H2O… Season and set aside to cool.
Once the stuffing is completely cold, you can stuff the pork and leave overnight, ready to cook. If you’re cooking it straightaway, then it’s ok to stuff the pork while the stuffing is still warm. It won’t poison you.
Spoon the stuffing in a straight line down the middle of the pork, then roll the pork and wrap it up with the Parma ham, all nice and snuggy like. Tie at intervals with a string down the length of the pork fillet.If you want to make a gravy, put some water with pork stock and a little red wine into the roasting tin and place the pork fillet on top of it. It will make a yummy gravy.
Roast in the oven for 20 minutes.
Take the pork out of the oven and add the buttery shallots to the roasting tray and some more stock and wine if necessary and smear the fillet with the redcurrant jelly. Baste with the juices, season with black pepper and roast for another 20 minutes.
So basically, the pork is roasting for 40 minutes in total.
Leave to rest for 10 minutes before carving. At this point, I thicken the gravy with a little cornflour in the roasting tin over the hob on a low heat. You just want it simmering. Stir gently and once thickened to your liking, take off the stove. Serve it with the delicious pan juices or gravy and whatever accompaniments you desire. My personal preference is roasted parsnips, carrots and potatoes.
Mmmmmmmm, stuffed pig…