Stuffed Pork Fillet
This stuffed pork fillet looks really impressive when sliced and is a good choice if you’re having guests round for Sunday lunch. The Knorr Stock Cube paste helps keep the meat moist and gives it a lovely flavour. Serve with baby new potatoes and apple sauce on the side.
- Recipe serves6
- Preparation Time30 min
- Cooking Time60 min
Ingredients
- 2 pork fillets (about 800g)
- 50g fresh herbs (such as sage, thyme, rosemary, and chives)
- 50g stuffing mix
- 50ml boiling water
- 200g sausage meat (4 sausages)
- 1tbsp cooking oil
- 1 Knorr Pork Stock Cube
- Fresh coarse ground black pepper
Method
- Trim any fat from the meat.
- Using a sharp knife, make a lengthwise cut down the centre of the fillet, cutting to, but not through, the other side.
- Spread the meat flat.
- Place fillet between 2 sheets of cling film and pound meat lightly with the flat side of a meat mallet to about two rectangles.
- In a bowl add the stuffing mix and the boiling water and mix together. Then add the sausage meat and herbs and mix so it is all combined.
- Divide the filling evenly between the fillets, and place the filling in a line down the middle of each fillet.
- For each fillet, fold the meat over so the filling is covered, and then tie the meat with string, first at centre, then at 1-inch intervals. Alternately, use a meat skewer and pin the fillet together.
- Mix the oil with the Knorr Stock Cube to make a paste and rub all over the pork.
- Place the meat on rack in a shallow roasting pan.
- Roast, uncovered, in a 200°C, 180°C fan, Gas Mark 6 oven for 50–60 minutes or until meat is tender and juices run clear.
