Stuffed pork fillet

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By Food24 November 03 2009
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Ingredients (7)

600.00 g pork fillet
FILLING
1.00 onion — finely chopped
1.00 garlic — cloves, crushed
10.00 ml butter
150.00 g rocket — shredded
salt and freshly ground black pepper
olive oil — for frying
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Method:

Halve the fillet, but don’t cut all the way through. Open it up, flattening it. Sauté the onion and garlic in the butter until fragrant, add the rocket or spinach and heat until tender. Season with salt and pepper to taste. Spoon the mixture on to the fillet, close it again and secure with string or cocktail sticks. Heat a little olive oil in a frying pan and fry the fillet until brown all over, about 10 minutes a side. Cover and keep warm at 80 ºC for up to 1 hour before serving. Serve with red wine sauce (see recipe).



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