Paxo & apple stuffed pork
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For an interesting supper dish prepare some Paxo Sage & Onion Stuffing then use to fill a pork fillet, add a few apple slices then finally secure with string and bake in a moderate oven until the pork is tender.
Serves 4
What you need
- 1 large pork fillet approximately 450g
- Paxo Sage & Onion stuffing, made up as directed on the pack instructions
- 1 dessert apple, cored and thinly sliced
- 2 tbsp butter, softened
- freshly milled black pepper
- roasting tin, lightly greased with butter or oil
- string
How to make it
- Preheat the oven to 180°C/350°F/ Gas Mark 4.
- Slice down one side of a pork fillet and spoon in the Paxo Sage & Onion Stuffing then top with the apple slices.
- Smear the top of the fillet with the softened butter and season with freshly milled black pepper.
- Tie the fillet round with string at about 2 inch (5 cm) intervals to hold the whole thing together, slip a long palette knife under its length and transfer to the roasting tin.
- Bake in the oven for 1 hour or until the pork fillet is tender then rest for 10 minutes before carving.
Hints and tips
- Serve with mashed potato, seasonal vegetables and gravy for a hearty winter warmer.
- This recipe also works really well with chicken breasts.
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