Stuffed Pork Fillet With Bacon Cannellini Beans

Total Time

1 hr 30min

Serves

4

Ingredients for the beans

  • 200 ml olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, thinly sliced
  • 1 ml salt
  • 4 large tomatoes
  • 5 ml smoked paprika
  • 1 x 400g tin cannellini beans, drained and rinsed
  • 200g Eskort Rindless Streaky Bacon, chopped in very small blocks
  • 5g parsley, finely chopped

Ingredients for the pork

  • 200 g Eskort Lean Pork Mince
  • 6 fresh sage leaves, finely chopped
  • grated zest of 1 lemon salt and freshly ground black pepper
  • 1 x 480g Eskort Pork Fillet
  • 70g Serano ham
  • 20 ml butter

Method for the beans

  • Pour the olive in a large saucepan. Add the onion, garlic and salt, cook over a low heat till onions are soft.
  • Cut a cross at the bottom of each tomato. Place in a mixing bowl and pour boiling water over the tomatoes.
  • Leave for about 2 minutes, then carefully take them out and place in ice water to stop the cooking process.
  • Peel the skin off and halve the tomatoes.
  • Scoop out the pips and flesh, cut them into blocks, and add to the olive oil and onion mixture. Let it simmer on medium for about 15 minutes till a sauce forms.
  • Add the beans and season with more salt if needed. Simmer until beans are warm.
  • Heat a non-stick frying pan and add the bacon. Fry until crispy and add to the beans. Add chopped parsley and mix. Keep warm to one side.

 

Method for the pork

  • Heat the oven to 180 °C.
  • Place the pork mince in a mixing bowl. Add the chopped sage and then the lemon zest.  Season with salt and pepper. Mix well and keep to one side.
  • Place the fillet on your work surface, remove the sinew and cut the top ends off.
  • Carefully slice the fillet in the centre but be careful not to slice it through.
  • Use a rolling pin to flatten the fillet carefully by bashing it lightly.
  • Place a large piece of foil on your work surface. Arrange the Serano ham on the foil so the slices overlap. Place the fillet on top, then season with salt and pepper.
  • Spoon the mince on top in the centre of the fillet. Roll the fillet closed, making sure the foil is tight around the fillet.
  • Place the fillet on a baking tray, then pop it in the oven and roast for 35 – 40 minutes. Take out and open the fillet. Dot the butter on top and leave until melted.

To serve

  • Spoon the beans on a serving plate.
  • Slice the fillet into serving portions and place on top of the beans.
  • For the garnish you can fry extra fresh sage leaves.