{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
Pork Fillet with Prune and Bacon Stuffing

for 4)
1 large Pork Steak (700g/1lb. 8oz.))
110g (4oz.) Streaky Rashers
1 Med Onion
110g (4 oz. Stoned Prunes)
110g (4 oz.Butter)
225g (8oz.)Fresh Breadcrumbs

1 large Cooking Apple
1 Tablespoon Seedy Mustard

First make the Stuffing.
Cut the rashers into dice and fry in a little of the butter until crisp.
Chop the onion and add to the pan.
Continue cooking on a gentle heat until the onion is soft.
Chop the prunes and add them with the remaining butter and the breadcrumbs to the pan and stir together well.
Take off the heat and let cool.
Trim all fat and membrane from the pork steak.
With a sharp knife cut it along the length but not all the way through.
Flatten the pork along this cut and then cut again half way between the cut and the edges. Put it between two pieces of cling film and bash it with a rolling pin ( this both flattens it and makes it more tender)
Now take your stuffing and lay in a sausage shape along the length of the pork.
Then pull the edges firmly around to make a neat parcel.
Wrap this parcel up (again firmly) with tin foil, making sure to seal it by scrunching up the edges well.
Roast this in a hot oven(Gas 6, 200C, 400F) for 45 mts approximately.
While it is cooking peel and chop the apple, put it with the Mustard into a little pot and cook together until it is a rough puree, let it cool.
Take the pork from the oven and let it sit for 5 mts to rest. (this does make the meat more moist) Unwrap from the tinfoil and carve into slices before serving.Serve the Apple Relish on the side.

April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef