Porkfillets Recipes

Steps:

• Preheat the oven to 200C/ gas 6/fan 180C. Put all the vegetables into a roasting tin. Drizzle with the olive oil, season with salt and pepper, then toss everything together.
• On a plate, mix together the lemon zest and pork seasoning or herbs. Roll the pork tenderloin in the mixture, then put it on top of the vegetables. Roast for 40 minutes.
• Peel and core the apple and cut it into chunks. Scatter the pieces into the roasting tin, then pour in the hot stock and cook for a further 15-20 minutes. Slice the pork, arrange on a platter with the veg, then spoon the pan juices on top.

Steps:

• Preparation.
• Combine all pork stuffing ingredients in a bowl and mix thoroughly by hand.
• Refrigerate for at least 1 hour.
• Gently fry the onions, mushroom and garlic in the olive oil. Leave cooking though on a low heat for 20 minutes whilst preparing the raw meat as below.
• Take the pork fillet and double-butterfly it. i.e. using a very sharp knife, cut a slice 95% of the way across along the length of the fillet - 1/3 of the way down. The fillet should now be twice the width with 1/3 of the thickness on 1 side and 2/3 on the other.
• Turn the chopping board around and now slice the thicker piece in half, again 95% of the way across. The fillet should now be 3 times its original width - top third to one side and middle third to the other.
• Using a very sharp knife slice the chicken breast into several thin, wide slices and set aside.
• Set the mushroom mixture to one side to cool. It may be worth leaving in a sieve for the excess juices to drain.
• Assembly.
• Lay the streaky bacon out across a chopping board in rows. Spread each rasher out using the back of a knife/your thumb until increased in length by ~20%. You need to have enough rashers that side by side they are wider than your pork fillet is long. They also need to be significantly longer than the potential circumference of your pork fillet roulade as they will be holding it in shape during cooking.
• Lay the double-butterflied pork fillet out across the bacon.
• Spread the pate evenly across the pork.
• Spread the mushroom mixture across the pate.
• Place the raw chicken slices across the pate/mushroom mix (if there is insufficient chicken to cover the pork, spread the chicken with the back of a knife to thin & broaden each slice).
• Spread the Pork stuffing evenly across the chicken.
• Roll up the pork fillet, placing join-side down onto the middle of the bacon rashers.
• Fold the bacon rashers over the top of the back of the pork fillet ensuring all of the pork fillet is covered by bacon.
• Sprinkle with freshly ground black pepper.
• Cooking.
• Place on a baking tray and cook in a pre-heated oven (200C / 180c Fan) for 40 minutes or until cooked through and bacon browning.
• Remove and leave to rest on a chopping board for 5-10 minutes covered in tin foil.
• Carve.
• Serve with:.
• Steamed savoy cabbage sprinkled with caraway seeds. When cooked, toss in a knob of butter and a small turn of black pepper.
• Carrots, quartered lengthways and roasted in butter, basil & lemon juice (Optional: small amount of extra virgin olive oil).
• Special Mash.
• Gravy from meat juices, home-made chicken stock and veg water with a little cornflour.

Steps:

• Trim off any gristle from the pork fillets, cut them in half crossways and season with salt and pepper. Heat 1 tablespoon of the oil in a frying pan and fry the meat for 2 to 3 minutes until browned on all sides. Transfer to a roasting dish and cook in a preheated oven, 375 degrees F, for 15 minutes, until cooked through. Remove from the oven, wrap in foil and leave to rest for 5 minutes.
• Meanwhile, dry-fry the almonds in a clean frying pan, stirring until browned; allow to cool slightly. Place in a food processor with the garlic, parsley, remaining oil and salt and pepper. Blend to form a fairly smooth paste. Stir in the Parmesan and adjust the seasoning if necessary.
• Slice the pork, arrange it on plates with any pan juices and serve it with boiled new potatoes and salad drizzled with spoonfuls of the pesto.

Steps:

• In a mixing bowl, beat the egg white and water until it starts to foam. Stir in a teaspoon of dry mustard. Season cutlet with salt and pepper. Dip the cutlet in flour, then the egg mixture, coating thoroughly, and then in the breadcrumbs. Be sure that both sides are covered well. Set aside, or refrigerate, covered by a piece of waxed paper or plastic wrap.
• Heat the oil in a heavy frying pan until hot. Add the cutlet, lower the heat slightly, and cook for about 2 minutes. Turn with a spatula, and brown the other side. Continue cooking, turning once again if necessary, until the pork is cooked through, about 5 minutes in total. When done, the flesh will be white. Drain on a paper bag. Serve with a squeeze of lime.
• Serve with potato and leeks