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Pork fillet stuffed with Sage and Chestnut

Written by on 6 November 2020


  • 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


  • 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.

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