Pork fillet stuffed with Sage and Chestnut
Written by Bruce on 6 November 2020
Ingredients:
- Knob of butter
- 1 small red onion
- 1 garlic clove
- 1 tbsp chopped fresh sage
- 40g vacuum-packed cooked chestnuts, roughly chopped
- 25g fresh breadcrumbs
- 450g pork fillet (1 large or 2 smaller halves)
- 3 tbsp olive oil
- Sage leaves
Method:
- Preheat the oven to 190°C/fan170°C/gas 5.
- In a frying pan, heat the butter and 1 tbsp olive oil and gently fry the red onion, finely chopped, for 5 minutes.
- Add the garlic clove, crushed, the sage and chestnuts, and cook for a few minutes
- Add the onion and chestnut mixture to a bowl with the breadcrumbs.
- Season and mix well.
- Take the pork fillet, make an incision along the length(s) and stuff with the chestnut mixture.
- Tie with kitchen string, at intervals, along the length of the pork fillet.
- Heat 2 tbsp olive oil in a large ovenproof frying pan, brown the pork on all sides, then transfer to the oven and cook for 15-20 minutes.
- Rest for 10 minutes.
- Fry some sage leaves in butter until crisp.
- Slice the pork and garnish with the crispy sage leaves.