Pork fillet with prunes

Recipe from: 11/23/1995 12:00:00 AM
Ingredients 12
Servings 1


Serving Change
  • 2
    pork fillets
  • prepared garlic and herb seasoning
  • 250
  • 190
    medium cream sherry, port or strong tea
  • 500
    quality pork sausages, casings removed
  • 2
    cloves garlic, crushed
  • 30
    finely sliced chives
  • 30
    chopped parsley
  • 5
    mixed dried herbs
  • 1
    green apple, peeled and grated
  • 50
    pecan nuts
  • peri-peri or garlic oil


Halve the pork fillets lengthwise. Place between sheets of plastic and flatten until 3 mm thick. Season lightly with garlic and herb seasoning. Microwave the prunes with the sherry for a few minutes on 100 per cent power. Leave until plump before removing the stones. Mix the pork sausage meat with the remaining ingredients, except the nuts and oil. Spread a third of the pork sausage mixture over one pork fillet, place a third of the prunes on top and sprinkle with a third of the nuts. Repeat the layers, ending with a pork fillet. Secure the four-layered meat sandwich at 25 mm intervals with string and brush with oil. Cover the meat with a casserole lid or domed lid and roast slowly for about an hour. Remove from the coals and leave to rest until the meat has cooled to room temperature. Slice neatly with a sharp knife.

Read more on: roast  |  pork


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2016-10-21 11:21

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