Stuffed Pork Fillet With Bacon Cannellini Beans
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.
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