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Stuffed Pork Fillet with Leek and Mushroom Sauce

Prep Time:

20 minutes

Cook Time:

40 minutes

Serves:

4

Stuffed Pork Fillet with Leek and Mushroom Sauce

Ingredients

  • 1 tablespoon butter
  • 1 medium leek, finely chopped
  • 1 small onion, finely chopped
  • 1 medium Bramley apple, peeled and diced
  • 50g fresh breadcrumbs
  • 1 teaspoon dried thyme

For the Pork

  • 1 large pork fillet (about 500g)
  • 1 tablespoon olive oil
  • 8 - 10 rashers of streaky bacon
  • Sea salt and freshly ground black pepper

For the Leek and Mushroom Sauce

  • 1 tablespoon butter
  • 1 medium leek, finely sliced
  • 150g mushrooms, thinly sliced
  • 150ml chicken stock
  • 100ml double cream
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Dijon mustard

To serve

  • Roasted parsnips and steamed broccoli

Method

  1. Heat the butter in a frying pan over medium heat. Add the leek and onion, and cook for 4 - 5 minutes.
  2. Stir in the diced apple and cook for 2 - 3 minutes, until softened.
  3. Remove from heat, stir in the breadcrumbs and thyme and season with salt and pepper. Set aside to cool slightly.

For the pork.

  1. Preheat the oven to 200°C /180°C fan/ Gas mark 6. Butterfly the pork fillet by slicing it lengthwise, being careful not to cut through it, and then opening it out flat.
  2. Spread the cooled stuffing in the centre of the fillet. Fold the fillet over the stuffing. Lay the bacon rashers on a chopping board, slightly overlapping them to create a sheet of bacon.
  3. Place the stuffed fillet on top, wrap the bacon around it, tucking the ends underneath.
  4. Place on a roasting tray and roast in a hot oven for 25 - 30 minutes, or until the pork is cooked and the bacon is crisp. Let the pork rest for 5 minutes before slicing.

For the Leek and Mushroom Sauce

  1. While the pork is roasting, heat the butter in a saucepan over medium heat.
  2. Add the leek and mushrooms and cook for 4 - 5 minutes, until soft. Pour in the chicken stock and simmer for 5 minutes, reducing slightly.
  3. Stir in the double cream and Dijon mustard, season with salt and pepper, and simmer for 3 - 4 minutes, until the sauce thickens slightly.

To serve

Slice the rested pork fillet into thin pieces and arrange on individual plates. Spoon the creamy leek and mushroom sauce over the top. Serve with roasted parsnips and steamed broccoli.

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