Pork fillet stuffed with Sage and Chestnut

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.