Roast fillet of East Anglian pork – by Alan McGilveray

20 December 2007
Roast fillet of East Anglian pork – by Alan McGilveray

By Alan McGilveray, development chef for Fairfax Meadow Catering Butchers

(Serves four)

430g pork fillet
160g Cumberland sausage meat
20g dried cranberries
10g apple, diced
10g onion, diced
Salt and pepper
9 rashers sweet-cured streaky Suffolk bacon
145ml red wine jus
12 cherry tomatoes, quartered and deseeded

Trim excess fat off the pork fillet and then butterfly. Mix together the sausage meat, cranberries, apple and onion, and season with salt and pepper. Place the mix inside the pork fillet and roll.

Lay out the bacon on clingfilm and place the pork on top. Wrap it completely in the bacon and roll tightly in the clingfilm. Refrigerate for 2-3 hours.

Place on a baking tray and cook for 20-25 minutes at 145°C, or to a core temperature of 64°C. Remove from the oven and unwrap the clingfilm.

Place back into the oven at 180°C for a further 10 minutes. Take out and rest for 10 minutes.

Reduce the red wine jus and season according to taste. Slice the pork to serve, and garnish with the tomatoes.

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