Pork fillet stuffed with sage and chestnut
- December 2008
- Serves 4
- Takes 10 minutes to make, 25-30 minutes to cook, plus resting
This recipe will fill your home with the scent of sage and roasting chestnuts, and it’s a delicious way to serve pork fillet on a budget.
- 12.7g (3.8g saturated)
- 10.8g (1.9g sugar)
- 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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