Pork fillet stuffed with sage and chestnut

Pork fillet stuffed with sage and chestnut
  • Serves icon Serves 4
  • Time icon 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.

Nutrition: per serving

Calories
258kcals
Fat
12.7g (3.8g saturated)
Protein
25.6g
Carbohydrates
10.8g (1.9g sugar)
Salt
0.4g
Calories
258kcals
Fat
12.7g (3.8g saturated)
Protein
25.6g
Carbohydrates
10.8g (1.9g sugar)
Salt
0.4g

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

  1. 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.
  2. 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.
  3. 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.
  4. Fry some sage leaves in butter until crisp. Slice the pork and garnish with the crispy sage leaves.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine