SERVES 6
For a roast, this impressive dish is an easy option. It is a fast recipe, as it can be assembled in advance then roasted on the day. It also carves easily, as there are no bones to fuss about. It is two pork fillets, flattened out, then filled with a herbed mushroom stuffing and wrapped in bacon. It has the ‘wow’ factor and would make an original alternative to a roast bird at Christmas.
- 2 pork fillets of equal length, each about 450g, trimmed of all fat
- 10-12 long streaky bacon rashers
- Salt and freshly ground black pepper
FOR THE STUFFING
- 1 tbsp sunflower oil
- 1 medium onion, finely chopped
- 225g chestnut mushrooms, chopped
- 40g Parmesan, freshly grated
- 25g fresh white breadcrumbs
- 3-4 tbsp chopped fresh parsley
- 1 tsp chopped fresh thyme leaves
- 1 egg yolk
FOR THE CRANBERRY AND MADEIRA GRAVY
- 25g butter
- 100g chestnut mushrooms, sliced
- 300ml cranberry juice
- 75ml Madeira
- 1 tbsp plain flour
- 1 tbsp balsamic vinegar
1. Preheat the oven to 220C/fan 200C/gas 7, then make the stuffing. Heat the oil in a frying pan, add the onion and fry for a few minutes over a low heat until tender. Add the chopped mushrooms and cook over a high heat to drive off any liquid from them. When the pan is completely dry, take off the heat and add all the remaining stuffing ingredients, seasoning with salt and pepper. Set aside to cool.
2. Split the pork fillets lengthways halfway through, open out and cover with clingfilm. Using a rolling pin, beat out gently to equal size and thickness. Stretch the bacon rashers lengthways to the width of the fillets and arrange side-by-side on a board, just overlapping.
3. Put one of the fillets on to the bacon, season with black pepper and spread evenly with the stuffing. Cover with the other fillet, beaten side down. Roll up tightly, so the bacon rashers enclose the pork. Lift into a roasting tin with the bacon ‘seam’ underneath.
4. Bake in the preheated oven for about an hour until the bacon is crisp and the pork is cooked.
5. While the pork is roasting make the gravy. Melt the butter in a saucepan, add the sliced mushrooms, and cook for a few minutes. Gradually pour in the cranberry juice. In a small bowl blend the Madeira with the flour until smooth, then add to the sauce. Bring to the boil, stirring, then add the balsamic vinegar. Season with salt and pepper.
6. Allow the pork to rest for a minimum of ten minutes. Add the roasting tin juices to the gravy if they are not too salty.
7. Carve the pork and serve with the gravy and some mashed potato.
Preparing ahead
Prepare the pork roll and gravy a day ahead, and roast to serve.
tip: This freezes well raw, then you can thaw it out in the fridge. Some juices will seep out while it thaws, and these can be added to the gravy.
Mary Berry’s Christmas Collection: Over 100 Fabulous Recipes and Tips for a Hassle-free Festive Season is published by Headline Home, price £30
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