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Stuffed Pork Fillet
Posted By Kerri
We’ve not had much luck with stuffed pork loin and sadly, this was no exception. While the flavours worked well together, the pork unfortunately dried out. The original recipe did say to cook the pork in a foil bag with the top left open which we thought seemed a bit pointless, perhaps that would have helped to keep the meat moist though.
This was a Hugh Fearnley-Whittingstall recipe which is very simple, just slice a pork fillet in half and stuff with a sausagemeat stuffing, tie up and cook for one hour. He suggestions serving with mashed potatoes which we did but I think roast potatoes and gravy would have worked very well.
Aug 9th, 2009
Looks good on the plate – such a danger with pork though – getting it to be tender…not sure what to suggest…there must be a way!
.-= The Curious Cat´s last blog ..Memory Monday! =-.
An hour sounds like a terribly long time to cook the pork. I like my pork slightly pink, helps keep it moist; it is safe to eat pink pork now.
.-= Lizzie´s last blog ..Gravetye Manor, Surrey =-.
Yep it did seem like a long time. There is the issue of the sausagemeat in the middle needing to be cooked through, but that means that the lean pork on the outside gets overdone.
We were supposed to baste it often, but there wasn’t much liquid to baste it with; that’s probably where it went wrong. And the lack of gravy or sauce.
You could probably pot roast it which would give you the moisture content. If you seal it and put it in a casserole dish and pour in hot cider you could roast it first with a lid/ foil which would steam/ roast it, then take the cover off at the end to crisp it up. When it”s finished cooking take it out to rest then use the cider to make a sauce.
It reminds me I did a river cafe pork loin recipe must be 12 years ago pot roasted in milk – and that was soft as you like….. http://www.saveur.com/article/Recipes/Pork-Cooked-in-Milk it sounds weird, but it’s really nice. I did some green veg with it, and heated them up, then turned them into ramekins lined with parma ham and turned them out on to the serving plates and did some kind of balsamic sauce. The first time I’d invited my parents over – I was trying to impress…..
.-= James´s last blog ..Buffet in Slimbridge near Stroud =-.
A lot depends on the quality of the pork as well. A lot of pork sold in this country is labelled ‘from the EU’ whatever that means while the good stuff we produce is shipped abroad. Even in butchers shops you often see the defrosted imported pork. It might be cheaper, but it’s no good really. I get mine direct from the farm. The best pork is from Berkshire pigs – it’s almost gamey. Real free range really does make a difference in texture (and succulence).
.-= James´s last blog ..Buffet in Slimbridge near Stroud =-.
We’ve done pot roasted pork before actually James, it was good. Generally we don’t have a problem with pork being fry unless it’s a stuffed dish that requires a longer cooking time.
I actually had that very pork dish at the River Cafe earlier this year and I didn’t like it. The texture just didn’t work for me and I found the lemon overpowering.
We’re not in a position to get our pork direct from the farm but we do have a very good butcher which is some consolation.
We usually do our stuffed pork fillet on the braai – Nick has it down to a fine art! Our favourite stuffing is pears & sage, which works well because it doesn’t have to be cooked – as soon as the pork is barely done, you can whip it off.
.-= Jeanne´s last blog ..Blackberry & bourbon Eton mess – and Foraging 101 =-.