Stuffed pork fillet with hazelnut green beans
- September 2010
- Serves 4
- Takes 15 minutes to make, 35 minutes to cook
A summery pork fillet recipe made by stuffing the meat with a sweet and crunchy filling before cooking.
- 18.9g (3.2g saturated)
- 13.5g (5.6g sugars)
- 1½ tbsp olive oil
- 2 shallots, finely diced
- 1 celery stick, finely diced
- 75g wholemeal breadcrumbs
- 30g prunes, finely chopped
- 1 tsp fresh thyme leaves
- 25g pecans, chopped
- 1 medium free-range egg, beaten
- 400g pork fillet
- 250g green beans
- Grated zest of 1 lemon
- 25g hazelnuts, blanched, toasted and roughly chopped
- 75ml red wine
- ½ tsp Dijon mustard
- Preheat the oven to 180°C/fan160°C/gas 4. Heat ½ tbsp oil in a pan and fry the shallot and celery for 3-4 minutes. Off the heat, stir in the breadcrumbs, prunes, thyme, pecans and egg. Mix well and season.
- Cut the pork in half lengthways, without cutting through completely, then open it out flat. Bash the fillet to flatten it slightly, then lay the stuffing along the middle. Roll it back up and secure with string in 3 or 4 places. Place on a roasting tin and cook for 25-30 minutes until cooked through.
- While the pork cooks, steam the green beans until just tender. Toss with the rest of the oil, lemon zest and hazelnuts.
- When the pork is cooked, remove it from the tin and cover with foil. Put the tin over a medium heat, add the wine and the mustard, stirring into the meat juices, and bubble until syrupy. Slice the pork into 8 pieces. Serve on a bed of green beans, with a drizzle of the red wine sauce.
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