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Ingredients:
2 Pork Fillet
Salt & Pepper
2 tbls Olive Oil
25 grams butter
1 garlic clove
For the Stuffing
1 medium onion finely chopped
40 grams butter
175 grams spinach chopped
175 grams sausage meat
30 ml chopped coriander
1 medium egg beaten
1/4 tsp salt
1/4 tsp thyme
Cayenne pepper
Serves 4
Chefs Tip
Use frozen spinach, defrost and drain well.
Method:
Trim all fat from fillet, then remove and discard transparent skin. Cut of the ends to leave a cylinder. Mince the meat trimmings and save for the stuffing. Cut the fillet lengthwise (almost through) to within a 1/4 of its thickness. Open the fillet out cover with foil or cling film, and pound it flat with a mallet or rolling pin, to double its original size. Make sure you pound the edges flat.
To prepare the stuffing, sauté the finely chopped onions in half the butter until transparent. Remove and reserve the onion. Add the remaining butter and sauté spinach until soft.
In a large bowl combine the sausage meat, minced pork, onion and spinach, chop coriander, beaten egg, salt, thyme, and season with cayenne pepper to taste, mix well with a wooden spoon.
Season flatened fillet with salt and pepper. Spread the stuffing over and roll it up tightly, folding in the ends and overlapping the long edges. Tie in four to five places with string.
Heat oven to 170c/325f/gas 3. Heat the Olive Oil and butter in a heatproof dish or roasting pan, flatten the garlic clove with the side of a knife and cook in the oil until lightly brown, then remove from the pan. Add the fillet to the pan and brown lightly on all sides.
Cover the pan, and roast for 45 minutes basting occasionally, then uncover and cook for 15 minutes to brown the meat.
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